Creamy Risotto with Fresh Artichokes and Piave DOP Cheese

Start by finely chopping the onion for a delicate, aromatic base.

Bring your chosen broth—vegetable or chicken—to a gentle simmer in a large saucepan. This ensures the rice will cook evenly and absorb flavor.

Heat a generous splash of high-quality extra virgin olive oil in a sauté pan. Once the oil shimmers, add the minced onion and cook, stirring often, until it turns golden and translucent.

Add the risotto rice (such as Carnaroli or Arborio) and stir, allowing each grain to toast lightly and absorb the oil’s fragrance. Pour in the white wine and let it evaporate, infusing the rice with subtle acidity.

Gradually add hot broth, one ladleful at a time. Stir continuously, allowing each addition to absorb before adding the next—this classic method develops risotto's signature creaminess.

With a sharp knife, trim the tough upper portion of the artichokes. Peel away the fibrous outer leaves, revealing the tender, pale inner leaves.

Carefully remove the inedible green layer around the heart, then slice the hearts lengthwise into quarters. Each artichoke typically yields eight even pieces.

At the halfway point of your rice’s cooking process, gently fold in the prepared artichokes. Continue simmering and adding broth as needed to allow the flavors to meld and the artichokes to soften.

Once the rice reaches a perfect al dente texture—creamy but with a slight bite—remove the pan from the heat. Adjust salt to taste, and stir in a knob of cold butter to enhance the richness.

Generously grate Piave DOP Cheese over the risotto, letting it melt into the grains. Stir gently for at least two minutes; this traditional technique—known as 'mantecatura'—is crucial for a silky, glossy finish.

Plate the risotto immediately and serve piping hot. For a final flourish, add a few shaved slices of Piave DOP on top for both taste and visual appeal.