Risotto with Fennel

By á-2006

This recipe is typical of the northwestern edge of Italy in the Piemonte region.

Ingredients

• 2 Tbsp olive oil
• 4 Tbsp unsalted butter
• 1 medium onion cut into small dice
• 1 leek finely chopped
• 1/4 stalk celery finely chopped
• 1/2 carrot finely diced
• 4 oz good quality sausage
• 2 1/3 cups chopped fennel
• 1/2 tsp fennel seeds
• 1 2/3 cup arborio rice
• 1/2 cup dry white wine
• 5 cups chicken broth, warmed
• 1/2 cup grated Parigiano-Reggiano cheese
• 1 Tbsp chopped flat leaf parsley
• 1 Tbsp chopped fennel fronds

Preparation

Step 1

Heat oil and 1/2 of the butter in a pan, then add celery, carrot, onion, leek and fennel. When sweated, add sausage, breaking it up as it browns.

Stir in fennel seeds and cook for 2 to 3 minutes.

Add rice and toss to coat well. Cook until rice is getting translucent. Add wine and stir until evaporation is complete.

Add 1/2 cup broth and stir until broth is absorbed. Continue adding 1/2 cup broth at a time ---stir constantly.

After about 20 minutes, taste rice for texture and seasoning. ***Rice should be a bit al dente but not mushy.***

When rice is al dente, turn off heat and stir in remaining butter then cheese. When mixed well, top with parsley and chopped fennel fronds.