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Italian Sausage and Fennel Risotto

Italian Sausage and Fennel Risotto


I came across this recipe for "Sausage, Pepper and Fennel Risotto" which sounded tasty. I have made a few risottos so far and I have really been enjoying them. I really liked the idea of making a risotto with Italian sausage. I have also been wanting to try using fennel for a while now. From what I understand, fennel is commonly used to flavour sausages and I thought they would go well together. When I made this risotto I wanted to try making it wetter, more stew like in consistency. It turned out pretty good. It was really tasty. The fennel had a really nice licorice like aroma when it was fresh but after it was cooked I could not really taste it all that much.

Ingredients:
2 Italian sausage (casings removed, crumbled)
1 tablespoon butter
1 bulb fennel (chopped)
1 onion (chopped)
1 clove garlic
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
1 bell pepper (chopped)
1/2 cup parmigiano reggiano (grated)
1/4 parsley (chopped)

Directions:
1. Saute the sausage in a pan until cooked.
2. Add the butter and melt.
3. Add the fennel and onion and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about 30-60 seconds.
5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
6. Add the wine and deglaze the bottom of the pan.
7. Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.
8. Add the bell pepper.
9. Remove from the heat and stir in the parmigianno regiano and parsley.

8 comments:

tigerfish said...

In Asia, we have rice drenched with gravy to make it wetter too - the Cantonese call it "Mui Fun"

Katerina said...

This looks great, I am a new fan of fennel in risotto and I think sausage would be a great combination. I like how your risotto is so we, when you have a nice broth it is a fabulous way to serve it.

Valli said...

Fennel sausage would be nice in the risotto as well. Fennel seeds in the sausage would give it that extra boost of licorice flavour. I would love the milder flavour of the cooked fennel bulb. Excellent job!!

Deborah said...

I have never been a big fennel fan, but maybe I need to try it again. This looks delicious!

Patricia Scarpin said...

Yummy, Kevin!
Love the ingredients you added here.

Maryann@FindingLaDolceVita said...

Fennel is a lovely vegetable, especially when roasted. Your risottos are getting better and better Kevin. Keep up the good cooking :)

Pam said...

This is now on my "to try" list. Looks good!

Proud Italian Cook said...

fennel is one of my favorites when roasted! Nice combination and good job!!!!

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