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Sausage and Fennel Risotto

Sausage and Fennel Risotto

How to make a tasty and quick midweek's dinner: Sausage and Fennel Risotto.

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Manuela Zangara


Sausage & Fennel Sauce

  • 200 gms – 7 oz. pork sausage removed from casing and chopped
  • 1 fennel thinly chopped
  • 2 tbsp extra virgin olive oil
  • Salt to taste


  • 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
  • ½ onion finely chopped
  • 2 tbsp extra virgin olive oil
  • 50 ml – 1.7 oz. white wine
  • 1 lt – 33.8 oz. beef or vegetable stock
  • 4 tbsp Parmigiano Reggiano finely grated
  • 30 gms – 2 tbsp butter
  • Salt to taste


  1. To prepare the sausage and fennel sauce, put the chopped fennel in a pan with the extra virgin olive oil and cook on low to medium fire until soft.
  2. Add the chopped sausage and cook on high heat until the sausage is cooked through. Season with salt to taste.
  3. Now put the stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
  4. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.
  5. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.
  6. Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
  7. Then add enough hot stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  8. Then 5 minutes before the rice is ready, add the sausage and fennel sauce to it, stir well and keep cooking as above.
  9. When the rice is ready, put the fire off and add the butter and grated Parmigiano Reggiano. Mix very well, until the rice becomes creamy.
  10. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed. Check for salt and season to your liking.
  11. Serve immediately.