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Fennel and Sausage Risotto

Fennel and Sausage Risotto
© Stine Christiansen
Home Food & Drinks Recipes Cooking Fennel and Sausage Risotto

Fennel and Sausage Risotto

Risotto

Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto.

Ingredients (4 servings)
2 fennel bulbs
2–3 teaspoon(s) olive oil
1 large onion, finely chopped
1 teaspoon(s) fennel seeds
300 g risotto rice
150 ml dry white wine
1 l chicken or vegetable stock, hot
100 g parmesan, grated
250 g fresh pork sausage
100 g roasted hazelnuts, coarsely chopped
freshly ground black pepper
  • Clean the fennel bulbs: remove the outer leaves, cut off the stems and greens. Halve one fennel bulb, cut out the stalk and finely chop.
  • Cut the second bulb lengthwise into slices about 5mm thick.
  • Peel the sausage from its skin and cut into pieces about 3cm thick. Heat 2 teaspoons olive oil in a heavy-bottomed pan and fry the sausage pieces until brown all over. Lift out with a slotted spoon and set aside.
  • In the same pan, fry the fennel slices on both sides until nicely browned and pleasantly firm to the bite. Lift out and set aside for later.
  • Sauté the onion, fennel seeds and finely chopped fennel in the same pan until they have become translucent but not yet coloured. Add a little more oil if necessary. Add the rice and fry, stirring frequently, until it smells lightly toasted, about 5 minutes.
  • Pour the white wine into the pan, stir and let it bubble until all the liquid evaporates.
  • Pour in a generous ladle of the hot stock and stir. Continue to stir occasionally, adding more hot stock when the previous addition has been absorbed. 
  • Repeat until the rice is cooked al dente, 15–20 minutes.
  • Add more stock to obtain a soupy consistency, then stir in the parmesan, sausage and nuts. Stir until the risotto has a loose, creamy consistency – it should be liquid enough to move around on the serving plate.
  • Serve on warmed plates, topped with the reserved fried fennel slices, seasoned with freshly ground black pepper.
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