Risotto with Artichokes and Italian Sausage
We really love artichokes, the globe kind that is. I always seem to want to cook with then in Spring which is quite the wrong time in the UK, but there it is. I have had this risotto in mind since I bought Falling Cloudberries by Tessa Kiros, a few years ago now. Not so long ago I managed to buy some Ilatian sausages and they have been waiting in the freezer since, waiting for me to cook this risotto.
It was as good as I could have hoped it would be, and I’ve cooked a fair number of risottos! (or is it risotti in plural?). I used tinned artichokes, but here I trimmed them so that only the bottoms were used, diced up. I usually make vegetable risotto’s and pastas too mainly (though not exclusively). The two exceptions are this one and Tessa’s Tuscan Risotto from her Italian year of cooking book Twelve, it had mixed meats in it. Back to this one though, it had lots of flavour with the herby, almost floral sausages. I toyed with the idea of using chicken stock instead of the vegetable one, but eventually just went with the suggested vegetable. This was actually quite a light risotto, and I was a bit surprised because I though the meat would had made it a bit heavier. One that you could have dessert after, and I don’t think they all fall into this category!
I used to like less soupy risotto, but my tastes have changes a bit, and now I like a bit of liquid left when the rice is cooked. It seems to be up for debate if or not you have to stir your pan of rice almost constantly, and my take is you don’t have to but if you take the time to do it the end result is a lot creamier. I won’t give the recipe, because Falling Cloudberies is such a popular book.