Fennel and Sausage Risotto

Ingredients

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

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...

View full recipe at My Recipes