Artichoke and Piave Vecchio cheese risotto

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A risotto for lovers of delicate flavours like artichokes, in a “crispy” presentation.


  • Half an onion
  • 320 g Carnaroli rice
  • 4 julienne-cut artichokes
  • 1 l vegetable stock
  • 100 g Piave Vecchio cheese
  • salt to taste
  • half glass white wine


4 servings – Medium difficulty

Dice the onion and fry lightly, add the rice and toast further, then add the white wine and finally the stock. Half-way through cooking, add the artichoke pieces and continue cooking. Separately, place the grated cheese in a non-stick pan to form a sort of wafer. In the meantime cream the rice in the traditional fashion with a knob of butter and a good grating of Piave cheese. Serve the risotto in the cheese wafer.