Patricia Michelson

Summer Risotto

Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir
Cheese

By Patricia Michelson

Published 2010

  • About

This version uses baby artichokes available from late summer, which are so tender and need hardly any preparation or trimming, combined with sweet, salty, crumbly Pecorino.

Method

Make the risotto with 3 large white onions, which you have first finely chopped and sautéed in butter and olive oil until softened, then add the