RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Recipe Created By:

Alfonso Iaccarino

Serves

4

ready in

30 minutes

difficulty

Medium

What you will 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

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.

Shopping Cart