How to make risotto with artichokes and sausage, a recipe to be prepared in a short time in the classic way, or with cooking in vegetable broth added in small doses for the necessary time.
Ingredients for 4 people
- 250 gr rice
- 300 gr frozen artichoke hearts
- 200 gr sausage
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons chopped parsley
- 1 clove of garlic
- half a glass of dry white wine
- half liter vegetable broth
- 4 tablespoons grated Parmesan cheese
- salt and pepper
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Preparation of risotto with artichokes and sausage
After thawing them, cut the artichoke hearts into small wedges, then peel the sausage and discard it with a fork, then brown it in a non-stick pan for 5 minutes without adding fat, waiting for it to be well browned, then drain and transfer it. in a plate lined with paper towels.
Now take another pan and heat the oil, then add a spoonful of parsley and let it sizzle for a few moments, then add artichokes, salt, pepper and peeled garlic, then leave to flavor for a few moments, until the garlic turns golden, after removing its residues and pouring the rice.
Stir and let the rice toast, then blend with the wine. Pour a ladle of boiling broth and, as soon as this has been absorbed, add the same and proceed in this way until the end of cooking, the rice must be slightly brothy and al dente.
Add the sausage, the remaining parsley and the cheese, stirring over low heat for about a minute, after serving on the table.
