RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Ricetta di Alfonso Iaccarino

30'

Medium

RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Ingredienti

280 g Riso Gallo Carnaroli Risotto 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 garlic
extra virgin olive oil

Preparazione

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.