Rice and Pasta dishes
Ingredients for 2 people
180 g of carnaroli rice
1 pack of Robiola Osella with Artichoke
150 g of sausage
Vegetable stock as required
1 glass of red wine
Extra virgin olive oil as required
Salt to taste
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.