RISOTTO SAUSAGE AND FRESH ARTICHOKES
3 Artichokes
2 Pork Sausages
1 Onion finely chopped
8 tablespoons olive oil
200 gr Rice
500 ml Chicken a Stock
1/2 glass dry white wine
In in pot fry onion with olive oil until transparent.
Remove by cutting the cone and leaves of artichokes only leaving the heart and a few inner leaves cut them in half and slice the artichokes thinly.
Remove sausage meat from casing and crumble meat.
Add the sausage and artichokes to onion fry until sausage is cooked.
Add the rice to the artichokes and sausage stir and add wine until evaporated.
Add the chicken stock in ladles stirring all the time until rice is cooked about 20 minutes. Sprinkle parsley on top and some Parmesan cheese.
BRON – Sabrina Merli
