Sausage and Fennel Risotto
A hearty and flavorful Italian-inspired risotto dish featuring sausages and fennel.
Ingredients
- ●4 SausagesItalian-style sausages
- ●1 cup RisottoArborio rice
- ●2 bulbs FennelSliced and chopped
- ●1 cup White wineDry white wine
- ●4 cups Chicken brothHomemade or store-bought
- ●1 cup Parmesan cheeseGrated
- ●2 tbsp Olive oilFor sautéing
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the sliced fennel and cook until tender, about 5 minutes.
- 3
Add the Italian sausages and cook until browned, breaking them up with a spoon as they cook.
- 4
Add the white wine and cook until the liquid has almost completely evaporated, scraping up any browned bits from the bottom of the pan.
- 5
Add 1 cup of the chicken broth to the pan and stir to combine.
- 6
Reduce heat to medium-low and add the Arborio rice. Cook, stirring constantly, for 1-2 minutes.
- 7
Add 1 cup of the chicken broth to the rice and stir until the liquid is mostly absorbed.
- 8
Repeat the process of adding the broth in 1-cup increments, stirring constantly and allowing each portion to absorb before adding the next.
- 9
Continue cooking the risotto for 15-20 minutes, or until the rice is tender and the mixture is creamy.
- 10
Stir in the grated Parmesan cheese and cook for an additional 2-3 minutes.
- 11
Season the risotto with salt and black pepper to taste.
- 12
Serve immediately, garnished with additional Parmesan cheese if desired.