Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sausage and fennel risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Tip in the risotto rice and stir until popping. Finish with the parmesan and top with the sausage slices and fennel fronds. Season the risotto with salt and pepper.
Sausage And Fennel Risotto is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sausage And Fennel Risotto is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook sausage and fennel risotto using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sausage And Fennel Risotto:
- Make ready 1 fennel
- Prepare 1 onion
- Get 4 sausages
- Prepare olive oil
- Prepare 750 ml stock (I used mushroom)
- Make ready 150 g arborio rice
- Prepare 1/2 tspn fennel seeds
- Get Pepper
- Make ready Mixed herbs
- Get Parmesan
Add a glass of water to the pan and bubble on a high heat, use a wooden spoon to de-glaze. Pour juices into a deeper pan than add your celery and onion with a glug of olive oil. Next, whack in your fennel seeds and chilli flakes and mix together. Fennel sausage would be nice in the risotto as well.
Steps 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.
Fennel seeds in the sausage would give it that extra boost of licorice flavour. I would love the milder flavour of the cooked fennel bulb. Stir through the fennel seeds, garlic and thyme and fry for a further minute. With Parmesan, bombs of fontina and crunchy hazelnuts in the mix, it's an. Sausage & Fennel Risotto Absolutely deeelicious.
So that’s going to wrap it up for this exceptional food sausage and fennel risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
