recipes
Artichoke and sausage risotto
2012-02-20
Ingredients
- 350g Carnaroli Rice
- 200g pork sausages
- 4 cooked artichokes hearts
- 1 small onion, chopped
- 1 clove garlic, chopped
- 100ml white wine
- 25g butter
- 1 litre beef broth
- Chopped parsley
- 100g grated Grana cheese, grated (GALBANI)
Method
Chop the artichoke hearts into bite size pieces. Skin the sausages and crush the meat, then combine with the chopped artichokes hearts. Melt 1/2 of the butter in a thick bottomed pan and soften the chopped onion and garlic for a few minutes. Stir in the rice and glaze for a couple of minutes. Add the pork and artichokes mixture to the pan and stir for a further minute. Splash in the white wine and reduce for a further minute. Gradually pour in the hot beef stock stirring occasionally. This process should take up to 18 minutes, by which time the rice will be cooked and plump. Remove from pan off the heat, and stir in the remaining butter, along with the parsley and the grated cheese. Serve the risotto immediately.
Suggested accompanying wine: DELICATA Medina Girgentina Chardonnay D.O.K. Malta
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