Name: Risotto with Artichokes & Italian Sausage
Yield: Serves 4
Ingredients: 1–1.25 litres (4–6 cups) hot vegetable broth; 250 g (9 oz) arborio rice; 30 g (1 oz) grated parmesan cheese, plus extra to serve; 1 small onion, finely chopped; juice of half a lemon; 2 artichokes; 30 g (1 oz) butter, plus 1 teaspoon; 2 italian sausages (about 85 g/3 oz each), skin removed and meat crumbled; 3 tablespoons olive oil; a couple of thyme or tarragon sprigs; 2 garlic cloves, lightly crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

It is simple to throw together a broth — just put some water on to boil with a carrot and onion, celery and peppercorns. Add a bit more water than the recipe calls for and boil it up for at least half an hour. A broth adds depth to a risotto; however, you can also use water.

Ingredients

juice of half a lemon
2 artichokes
1–1.25 litres (4–6

Method

Run a bowl of cold water and add the lemon juice. Trim the artichokes of their tough outer leaves. Chop off about a third of the top spear. Cut off the stem, leaving about 3 cm (about 1 inch). Trim away th