Sausage & Fennel RisottoI browned 1/2 a pound of italian sausage with a touch of olive oil. When cooked through, I removed the sausage to a plate and added 1 small onion and 1 bulb of fennel, roughly chopped.
When the fennel and onion have softened, add the arborio rice, stir to coat the rice grains with oil. Allow to saute for a moment. Deglaze with white wine. Then begin the patient process of adding chicken stock one ladle full at a time. When the rice is tender and creamy, I added one
peeled and diced tomato. Next, I returned the sausage and parmigiano cheese. The final steps, stir in 1 TB fresh, chopped oregano and 1 TB butter. Stir and serve. Garnish with a fennel frond.
Sausage & Fennel Risotto
When the fennel and onion have softened, add the arborio rice, stir to coat the rice grains with oil. Allow to saute for a moment. Deglaze with white wine. Then begin the patient process of adding chicken stock one ladle full at a time. When the rice is tender and creamy, I added one peeled and diced tomato. Next, I returned the sausage and parmigiano cheese. The final steps, stir in 1 TB fresh, chopped oregano and 1 TB butter. Stir and serve. Garnish with a fennel frond.
4 comments:
That looks tasty. I've suddenly been craving Italian sausage lately, even though I've never really liked it. I had a great dish in Chicago - rigatoni with Italian sausage and peas in a spicy tomato sauce with goat cheese. Yum!
I thought this was delicious. You had the background flavor of fennel seed with the sausage, combined with the lighter upfront crunch of the fennel (vegetable).
Looks deeelish. Your sausage-and-leek risotto is still one of my favorite standby recipes. After my last trip to NY, I made it with fresh Italian sausage; the quality of the meat made such a difference.
Brunette: The freshest sausage really makes a difference...these were pretty fresh from Whole Foods, much better than anything from Giant. But I'm sure real butcher fresh is transcendent.
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