Pork & Fennel Sausage Risotto
This is my favourite risotto recipe - so many beautiful flavours!
Pork & fennel sausage and leek is a match made in heaven, so I knew i had to put it into a risotto!
Risotto is a labour of love, one that is worth it in my opinion! Yes you have to stir for quite a bit of time, but the final result is chefs kiss!
This risotto is so rich in flavour, it is something that if you are having friends over I’d serve for dinner with a really nice side salad and your guests will leave very happy.
A good quality Italian pork and fennel sausage is a must for this recipe, your local butcher should have some. Otherwise, I purchase mine from Papandrea which you can now purchase at Harris Farms or specialty stores!
Topped with fresh thyme, it just finishes it off!
Let me know below if you enjoy it as much as I do!
Prep Time: 5min
Cooking Time: 60 min
Serves: 4
Ingredients:
4 x pork and fennel sausages
50g butter
1 leek, sliced thin
1 onion, finely diced
2 garlic cloves crushed
1/2 cup dry white wine
2 cups Arborio rice
1.5L chicken stock
50g butter
1/2 cup parmesan, finely grated
Fresh thyme to garnish
Method:
Heat pan to a medium heat and add some olive oil
In a small pot, bring the stock to a simmer
Remove the sausages from their casing and fry in the pan until golden, breaking up the meat
Remove from pan once cooked
Add 50g butter and cook until melted
Add the leek, onion and garlic and cook for a few minutes until softened
Add in the wine and cook until reduced
Add in the rice and stir to combine, cook for 1 minute
Add in the warmed stock, 1 cup at a time stirring until the liquid is absorbed. Continue until you use up all the stock and the risotto should be edible - if it’s not ready yet, turn the heat down low and let it cook a little longer.
Add in the remaining 50g of butter and parmesan and stir until melted through
Return the sausage to the pan and stir until warmed through
Serve, topped with fresh thyme & enjoy!
