Sausage fennel risotto

Sausage fennel risotto

Tags

Rice

Cook

Ingredients

  • 2 celery sticks, diced
  • 1 onion, diced
  • 2 shallots, diced
  • 6 cloves garlic, sliced
  • 6 sausages, de-skinned
  • 1 tbsp fennel seeds
  • 1 tsp chilli flakes
  • 280g arborio
  • 1L vegetable stock
  • 175ml white wine
  • 100g parmesan
  • Knob of butter
  • Bunch of basil

Steps

  1. In a pot, bring the stock to a light simmer.
  2. Heat some oil in the wok, add the sausage and break up into pieces.
  3. Once browned remove from the pan and set aside.
  4. In the same pan add the celery and onion with some olive oil, cook until translucent.
  5. Next, whack in your fennel seeds and chilli flakes and mix together.
  6. Once combined, pour in your glass of white wine and cook until it has evaporated.
  7. Tip in the rice and toast in the pan for about 1 minute.
  8. Add the stock skillet, one ladle at a time until it has absorbed. Stirring continuously.
  9. Next, add your sausage balls and mix them through.
  10. Turn off the heat and mix in a knob of butter and 80g of parmesan.
  11. Chop the basil and add it in and season with salt and pepper.