Earthy Italian Fennel and Sausage Risotto

Name: Earthy Italian Fennel and Sausage Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup Arborio rice; 1 tablespoon olive oil; 1 small onion; 2 cloves garlic; 250g Italian sausage; 1 medium fennel bulb; 1 tablespoon fennel seeds; 4 cups chicken stock; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and pepper

Indulgent comfort food inspired by the flavors of Italy

This rich and creamy risotto features savory Italian sausage paired with aromatic fennel, creating a comforting main course dish perfect for an intimate dinner.

1 h 5 min
4
Intermediate

Ingredients

For the Risotto Base

1 cup Arborio rice

1 tablespoon olive oil

1 small onion

finely chopped

2 cloves garlic

minced

For the Sausage Mixture

250g Italian sausage

casing removed

1 medium fennel bulb

thinly sliced

1 tablespoon fennel seeds

For the Broth

4 cups chicken stock

warmed

1/2 cup dry white wine

For the Finishing Touch

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper

to taste

Preparation

Preparing the Sausage Mixture

Brown sausage

Heat a pan over medium heat and add the sausage. Cook until browned and crumbly.

Sauté fennel

Add sliced fennel and fennel seeds to the pan, sauté for 5 minutes until fennel is tender.

Set aside

Set the cooked sausage mixture aside.

Preparing the Risotto Base

Heat olive oil

In a large saucepan, heat olive oil over medium heat.

Cook onion and garlic

Add onion and garlic, cooking until translucent.

Constantly stir to prevent rice from sticking.

Toast rice

Stir in Arborio rice and cook for 2 minutes until lightly toasted.

Use warmed stock to maintain consistent cooking temperature.

Cooking Process

Simmer rice

Gently ladle in warmed chicken stock to the rice, one cup at a time, stirring consistently and letting the rice absorb the stock.

Add wine

Once half your stock is used, pour in the wine, allowing the rice to absorb fully before adding more stock.

Finish risotto

Stir in the cooked sausage mixture, then fold in Parmesan cheese and butter, seasoning with salt and pepper.

Plating & Serving