Classic Risotto Recipes

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


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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.

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