Risotto con salsiccia e Robiola ai carciofi


Cook the scallion until soft, then add the skinned sausage. frying it gently on all sides.
Add the rice and, when toasted, pour over a glass of wine. Gradually add the hot stock.

When the rice is almost cooked, add the Robiola Osella to the artichokes and stir thoroughly.

Serve sprinkled with a little lemon zest.