Fennel and Sausage Risotto
- 3 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 0.5 cup freshly grated Pecorino-Romano cheese
- 0.5 cup dry white wine
- pinch of saffron threads
- 1.5 cup arborio rice, 10 ounces
- freshly ground pepper
- 1 small onion
- 5.5 cup chicken stock, preferably homemade
- 1 large fennel bulb, halved cored and thinly sliced
- 1 Pound sweet Italian sausage, casings removed, meat crumbled
- 2 Tbsp chopped flat-leaf parsley
1. 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.
2. In a medium saucepan, bring the chicken stock to a simmer; keep warm.
3. In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, for 1 minute stirring constantly to thoroughly coat it with the fat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the sausage and fennel along with the cheese, butter and parsley. Serve immediately.