Genoese-style roasted risotto

For 8 people
Sauté onion with butter until softened, add skinned and crumbled sausage and finely sliced artichoke hearts. Let it cook for five minutes then add the tomato puree and continue to cook on low for another five minutes.
Meanwhile, boil the rice in boiling water for 3 minutes, drain and add it to the pot with artichokes, sausage and tomato sauce. Add the grated Parmesan cheese as well and stir to combine all the ingredients. Adjust for salt if necessary.
Heat the oven to 200°C and pour the seasoned rice into a ceramic baking dish. Level the surface, scatter some fresh thyme, and season with a drizzle of oil. Bake in a hot oven for about 35 to 40 minutes, until the rice is perfectly dry and covered with a golden crust.