Recipes

Put a drizzle of oil in a pan and fry the finely chopped onion, add the rice and toast it; blend with the white wine, then start pulling with the broth until the rice is cooked, but al dente. Add the artichokes cut into small pieces and stir in 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 in order to cover the whole mold perfectly, pour the artichoke risotto into it, and close the upper surface with the ham.
Let the risotto rest in the mold for a few minutes, then turn the mold upside down on a large serving dish so as to remove the Savarin and serve it immediately.

By Ilaria Bertinelli