Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, sausage and fennel risotto. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley.
Sausage And Fennel Risotto is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Sausage And Fennel Risotto is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Sausage And Fennel Risotto:
- Get fennel
- Get onion
- Make ready sausages
- Prepare olive oil
- Prepare stock (I used mushroom)
- Make ready arborio rice
- Make ready tspn fennel seeds
- Make ready Pepper
- Take Mixed herbs
- Get Parmesan
Italian sausages are pure minced pork - nothing added except salt and pepper and maybe chilli or fennel seeds. Tuscans like their sausages flavoured boldly with fennel seeds and plenty of black pepper. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary.
Instructions to make Sausage And Fennel Risotto:
- Place the sausages on a baking tray with a little oil and cover with foil. Cook in the oven for 40 mins at 210c. After 20mins remove the foil to allow them to brown.
- Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish.
- Chop the onions and fennel into small cubes. Prepare the stock.
- Heat a table spoon of oil and add the chopped onion and fennel. Heat on a low heat for 5 mins until they soften. Add a punch of mixed herbs, half a teaspoon of fennel seeds and stir. Heat for a further 2-3 mins.
- Add the arborio rice and stir. Add a drizzle of olive oil and stir, heating for 2 mins. Start to add the stock, a little at a time.
- Continue to add more stock a little at a time once it has been absorbed.
- Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks.
- Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish.
Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Grill or saute the sausages until the skin is crispy and golden brown. Spoon the risotto into the center of each plate and arrange the sausages over the top. Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. Garnish the risotto with the fennel fronds and Parmesan crisps.
So that is going to wrap it up for this special food sausage and fennel risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
