Western roasted Rice

  • Difficulty


  • 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


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.