Modern twists on time-honoured favourites.
Risotto with sausages, artichokes and black truffles
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
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.