How To Make Fennel and Sausage Risotto
Sweet and aromatic fennel is tossed with hearty Italian sausages, and cooked over a creamy rice porridge, to yield this flavorful sausage risotto dish!
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!
- Calories: 530.35kcal
- Fat: 21.07g
- Saturated Fat: 7.34g
- Trans Fat: 0.08g
- Monounsaturated Fat: 10.44g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 55.56g
- Fiber: 3.50g
- Sugar: 6.18g
- Protein: 25.45g
- Cholesterol: 45.81mg
- Sodium: 1043.07mg
- Calcium: 180.99mg
- Potassium: 686.85mg
- Iron: 4.26mg
- Vitamin A: 58.10µg
- Vitamin C: 9.15mg
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