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.
Italian Sausage and Fennel Risotto
- 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)
- Saute the sausage in a pan until cooked.
- Add the butter and melt.
- Add the fennel and onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 30-60 seconds.
- Add the rice and saute until the rice becomes translucent, about 2 minutes.
- Add the wine and deglaze the bottom of the pan.
- 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.
- Add the bell pepper.
- Remove from the heat and stir in the parmigianno regiano and parsley.