• Carnaroli risotto 160 g
  • Butter to taste
  • EVO oil q.b. 
  • Whole milk 30 ml



  1. Toast the risotto with a drizzle of EVO oil 
  2. Add a ladleful of water to the risotto and continue cooking 
  3. Halfway through cooking, add the chopped artichoke hearts 
  4. At the end of cooking, stir in butter and grated cheese 
  5. Serve, decorating with chilli-flavoured Quartdirolo cheese fondue prepared by combining 30 ml of whole milk with the cheese and microwaving it 
  6. Decorate with previously grated chilli-flavoured Quartirolo cheese and slivers of muscatel cucumber 

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