Western roasted Rice
- Difficulty
Ingredients
- 300 g Riso Carnaroli
- 1 ladle broth, prepared earlier
- 80 g fresh sausage
- 200 g shelled peas
- 50 g Butter
- 15 dried mushrooms
- 3 tbsp grated Parmesan cheese
- ½ lemon juice
- 2 artichokes
- ½ onion
- salt and pepper
Riso Carnaroli Preparation
Soften the mushrooms in a bowl of cool water.Clean the artichokes, slice them into fine segments and soak them in a bowl of cold water with lemon juice.Peel the onion and chop it finely. Peel the sausage, crumble it and brown it in a non-stick pan.Put 30 g of butter in a saucepan and fry the onion until soft but not golden; add the dried mushrooms and brown.Add the peas, the artichokes and brown them for a minute, then add the sausage and slather with the broth and simmer for 7-8 minutes over a medium heat.In the meanwhile cook the rice in boiling water for 10 minutes, drain it, pour it in a saucepan with the pea and artichoke ragù and flavour for a minute.Mix the parmesan and pour it into a butter greased pyrex.Place the pyrex in the oven at 190 °C for 10 minutes until slightly au gratin. Serve the rice au gratin warm.