Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with sausages, artichokes and black truffles


GG334_Risotto ai tartufi neri e carciofi spinosi

What you need

  • [   ] 280 g Riserva 1856 Carnaroli rice
  • [   ] 1 litre chicken stock
  • [   ] 20 g black truffles
  • [   ] 2 artichokes
  • [   ] 60 g sausages
  • [   ] ½ glass pork cooking juices
  • [   ] 1 small bunch parsley leaves
  • [   ] 1 small onion
  • [   ] 2 cloves
  • [   ] extra virgin olive oil

Proposed by: Alfonso Iaccarino


30'
4
Medium

Our social spaces

How to prepare:

Risotto with sausages, artichokes and black truffles: cut the onion in half and prick the skin all over with the cloves and then brown it slightly in a saucepan with 4/5 tablespoons of oil.

 
When it starts to colour, remove and add the rice to the pan, stirring with a wooden spoon until it is well coated and starts to change colour. Add a ladleful of boiling hot stock and when it has been absorbed, continue to cook by adding more hot stock a little at a time.

 
Meanwhile blanch the parsley leaves in boiling water, drain and cool in iced water, then finely chop in the blender. Clean the artichokes, cut the into thin strips and fry a few of them quickly in half the oil.

 

Cut the sausage into small pieces and brown in a little oil in a saucepan. Add the rest of the artichokes and cook for a few minutes over a gentle heat, then add to the risotto when this is three-quarters cooked. Finish off cooking, stirring continuously, and stir in some of the pork cooking juices, the blended parsley and 5 g black truffle cut into tiny cubes.

 
Serve the risotto on hot plates, decorating it with the fried artichokes, truffle and remaining cooking juices.

 
More Rice Recipes


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI