Artichoke and Piave DOP Vecchio cheese risotto
- Difficulty: medium
- Preparation time: 10 min
- Cooking time: 18 min
- Serves: 4 people
Ingredients
- Half an onion
- 320 g Carnaroli rice
- 4 julienne-cut artichokes
- 1 l vegetable stock
- 100 g Piave DOP Vecchio cheese
- salt to taste
- half glass white wine
Preparation
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.