Pork and fennel sausage risotto.
Cook time: 40 mins | Prep time: 15 mins | Serves: 6
Ingredients.
6 thin pork and fennel sausages
4 garlic cloves, roughly chopped
1 small fennel bulb, sliced into 2cm pieces. Keep fennel
fronds for garnish
1 leek, thinly slice white and light green section only.
2 cups of arborio rice
1 cup Reggiano parmesan, grated
1 teaspoon of thyme leaves
1 liter of chicken stock, heated up in a saucepan
Salt and pepper to taste
1/2 lemon, juice and zest
Garnish - thyme sprigs and fennel fronds
Method.
1. Separate the sausage meat from the sausage skin by squeezing and sliding approximately 8 pieces of meat from each sausage.
2. Place in a deep 30cm frypan on medium heat. Add a little olive oil and brown the sausage meat. Set aside.
3. In the same pan, add the chopped garlic, fennel, leek and a little more olive oil. Stir and place the lid on to sweat down for 4 minutes on medium heat.
4. Then place the arborio rice into the frypan and stir through. Place the sausage pieces back into the frypan and add 400ml of the hot chicken stock. Stir through and give it a jiggle to even it. Simmer until it has almost soaked in, approximately 8-10 minutes with no lid.
5. Then add the rest of the hot stock in the pan and place the lid on. Give it a good jiggle and cook for 20 minutes until al dente. (When rice is cooked it won’t move when you jiggle it.)
6. Turn the heat off, add parmesan, thyme leaves, a good drizzle of olive oil, salt and pepper and stir through with a wooden spoon.
7. Serve in the frypan. Garnish with fennel fronds, more thyme sprigs, salt and pepper, and a squeeze of lemon juice.
