Risotto with artichokes and sausage

Ingredients

320 gr di Carnaroli rice
2 tablespoons of extra virgin olive oil
50 ml of dry white wine
1.2 litres of beef stock
200 gr of fresh sausage
4 artichokes
1 clove of garlic
finely chopped herbs
chopped parsley
grated Parmigiano
salt
pepper

Preparation

Toast the rice in oil, pour in the wine and let it evaporate. Cook the rice with the boiling stock for approximately 8-9 minutes. Meanwhile clean the artichokes and cut them into slices.
Chop the sausage and brown it in a little oil with the garlic, add the artichokes and cook for 2-3 minutes. Remove the garlic and add the finely chopped herbs.
Add the sausage and artichokes to the rice and cook for approximately 4 minutes. Stir in the cheese, sprinkle with parsley and serve.