Fennel and Sausage Risotto Recipe

In a large skillet, heat 1 tablespoon of olive oil. Add sausage and cook over high heat, breaking up meat with a spoon, for about 5 minutes, until browned.

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

In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the remaining 2 tablespoons of olive oil.

Add the onion, season with salt and pepper, and cook over moderate heat, stirring, for about 5 minutes, until softened. Add the rice and cook for 1 minute, stirring constantly to thoroughly coat it with the fat.

Crumble saffron into the wine and add it to the rice. Cook, stirring until wine is absorbed. Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding stock, ½ cup at a time, stirring constantly, until nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce.

Season risotto with salt and pepper. Stir in sausage and fennel along with cheese, butter, and parsley.

Serve immediately, and enjoy!