Risotto with Artichokes and Piave Cheese

Finely mince the onion.

In large sauce pot, boil the broth that will be used to cook rice. 

In a sauté pan, heat extra-virgin olive oil to coat pan. When heated, add the onion and cook until lightly browned.

Once browned, add rice. Cook until lightly toasted over low heat, add white wine. 

Once wine has cooked off, slowly add broth a ladleful at a time. Add more liquid as rice absorbs the broth.

Using sharp knife, remove upper part of artichokes, then remove tough outer leaves until you reach soft inner leaves.

Remove green section surrounding artichoke heart, and cut artichokes lengthwise, you should have 8 quarters from each artichoke.

When the risotto is half-way cooked, add the artichokes and continue cooking, by adding broth.

When the risotto is cooked, turn off the heat. Season with salt and add a cube of butter, possibly cold, and shave a generous portion of Piave DOP cheese.

Continue stirring slowly for at least 2 minutes to 'mantecare' your risotto.

Serve hot.