Savarin of rice with artichokes

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In a pan, put a little oil and fry the finely chopped onion, add the rice and toast it; blend with the white wine, then start to roll with the stock until the rice is cooked, but al dente. Add the artichokes cut into small pieces and cream with the cream and Parmesan, season with salt and pepper and leave to cool.

Cover a silicone or non-stick donut mold with the slices of Nero Trieste so as to perfectly cover the whole mold, pour in the risotto with the artichokes, close the top surface with the ham. Leave the risotto to rest in the mold for a few minutes, then invert the mold onto a large serving dish so as to turn off the Savarin and serve immediately.

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