Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 250 g rice (risotto rice, e.. Vialone or Arborio)
• 100 ml white wine, dry
• 400 ml meat broth
• salt and pepper
• 1 can artichoke hearts, in brine (not in oil!)
• 4 tomato (s), dried, pickled in oil
• 1 tablespoon butter
• 3 tablespoon parmesan, grated
• 3 sausages, Salsicce Finocchio (Italian sausage with fennel) or coarse pork sausages
• 1 tablespoon olive oil
• possibly cherry tomato (s), for garnishing

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Instructions

1. Peel and finely dice the onion and garlic. Heat olive oil in a saucepan, sauté onion and garlic cubes in it. Add the risotto rice and sauté over a low heat while stirring for about 3 minutes. Deglaze with white wine. Gradually add the broth. Simmer over low heat for 25 - 35 minutes while stirring (follow package instructions). The broth should be overcooked at the end and the risotto should be nice and creamy.
2. Add sliced artichoke hearts and drained, diced tomatoes and heat. Season to taste with salt and pepper. Fold in a tablespoon of butter and the parmesan.
3. Either fry the salsicce whole and cut into slices or press it out of the skin and shape into small balls. Fry in oil and add to the risotto without fat. Garnish with halved cherry tomatoes.
4. Variant:
5. Replace the sausage with fried fillets from the salmon trout.