Genovese Risotto Recipe
Ingredients to make Genoese Risotto:
- 2 cups of arboreal rice
- 200g Italian sausage
- 1/2 dozen artichoke hearts, chopped
- 1/3 cup butter
- 1/2 onion finely chopped
- 3 tablespoons of dried mushrooms
- 4 cups of beef broth
- Parmesan cheese grated as needed
- Salt and pepper to taste
How to make Genoese Risotto:
Soak the mushrooms in water for about 30 minutes, drain and chop. Heat the butter and fry the onion until transparent. Add the sausages and cook over low heat for about 5 minutes. Add the soaked and chopped mushrooms and the artichoke hearts.
After 5 minutes add the rice and mix well. Add the broth, waiting for most of the liquid to be absorbed before adding more. During cooking, stir constantly with a spoon to prevent the rice from sticking to the bottom of the pot. Season.
When cooked, turn off the heat and mix with 1/2 cup of Parmesan. Let stand 5 minutes and serve with more Parmesan cheese.
