Fennel and Sausage Risotto

Fennel and Sausage Risotto
Photo by © Frances Janisch


  • 3 tablespoons extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed meat crumbled
  • 1 tablespoon unsalted butter
  • Salt and freshly ground pepper
  • ½ cup dry white wine
  • pinch of saffron threads
  • 1 ½ cups arborio rice (10 ounces)
  • + 5 more ingredients
    • 2 tablespoons chopped flat-leaf parsley
    • 1 small onion, finely chopped
    • 1 large fennel bulb, halved cored and thinly sliced
    • 5 ½ cups chicken stock, preferably homemade
    • ½ cup freshly grated Pecorino-Romano cheese

In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm. In a...

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Variations on Fennel and Sausage Risotto

  • Fennel and Sausage Risotto
    • 0.5 cup(s) freshly grated Pecorino-Romano cheese
    • 3 tablespoon(s) extra-virgin olive oil
    • Salt and freshly ground pepper
    • +8 other ingredients

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