Fennel and Sausage Risotto

Name: Fennel and Sausage Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 1 liters chicken stock, preferably homemade; 118 milliliters dry white wine; 1 large fennel bulb, halved, cored and thinly sliced; 2 Tbsps chopped flat-leaf parsley; 454 grams sweet Italian sausage, casings removed, meat crumbled; 3 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters freshly grated Pecorino-Romano cheese; 1 pinch Pinch of saffron threads; 6 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter

Need a gluten free main course? Fennel and Sausage Risotto could be an awesome recipe to try. This recipe serves 6. One portion of this dish contains approximately 23g of protein, 38g of fat, and a total of 657 calories. If you have saffron threads, chicken stock, onion, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a large skillet, heat 1 tablespoon of the olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes.

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Sausage

Meat

Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.

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Fennel

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

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Chicken Stock

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Sauce Pan

In a large saucepan, heat the remaining 2 tablespoons of olive oil.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.

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Salt And Pepper

Onion

Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed.

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Saffron

Rice

Wine

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley.

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Salt And Pepper

Parsley