Artichoke risotto with sausage finocchio

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe from our Italian friends

Peel and finely dice the onion and garlic. Heat olive oil in a saucepan and sauté the diced onion and garlic. Add the risotto rice and sauté over low heat for about 3 minutes, stirring constantly. Deglaze with white wine. Gradually add the stock. Simmer over low heat for 25-35 minutes, stirring constantly (follow the package instructions). The stock should be evaporated and the risotto should be nice and creamy. Add the sliced ​​artichoke hearts and drained, diced tomatoes and heat through. Season with salt and pepper. Stir in a tablespoon of butter and the Parmesan cheese. Either fry the sausage whole and slice it, or press it out of the skin and form it into small balls. Fry in the oil and add to the risotto without any fat. Garnish with halved cherry tomatoes, if desired. Variation: Replace the sausage with fried salmon trout fillets.