Artichoke and Piave Vecchio cheese risotto

Artichoke and Piave Vecchio cheese risotto

Recipe Details

. Cheese: Piave DOP . Servings per:  people


Without dry fruits Without dry fruits
Eggless Eggless
Without crustaceans Without crustaceans


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


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.
Share on: facebook share twitter share pinterest share