Today we bring you an original recipe for use that we have prepared with some sausages that we had left over the weekend, so we got down to work and we have left a delicious dish.
Ingredients for 2 servings:
- 7 oz of rice pump
- 4 fresh white sausages
- 8 cooked artichoke hearts
- 1 chive
- 1 splash of white wine
- 23 oz of chicken broth
- Salt
- Olive oil
Recipe:
- Remove the first layer of the onion and cut it into small squares.
- In a large pan with olive oil, sauté the onion over medium heat until golden.
- Heat the chicken broth without boiling it.
- Cut the sausages into pieces of approximately 2cm.
- Add them to the pan with the onion and cook for a few minutes.
- Pour a splash of white wine and let it cook until it evaporates almost completely.
- Add the rice and fry one minute stirring continuously.
- Put the hot chicken broth in the pan and cook over medium-high heat until the rice is at its point and the broth has evaporated almost completely.
- Sprinkle a little salt and stir at first to mix well.
- When the rice is done, turn off the heat, let stand a couple of minutes and serve immediately.
Bon appétit!
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