You are|Are|Again} looking for inspiration recipes sausage and fennel risotto that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious sausage and fennel risotto should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of sausage and fennel risotto, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare sausage and fennel risotto delicious home, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings used in prepare

1. Take 1 fennel
2. Take 1 onion
3. Take 4 sausages
4. Use olive oil
5. Prepare 750 ml stock (I used mushroom)
6. Prepare 150 g arborio rice
7. Take 1/2 tspn fennel seeds
8. Take Pepper
9. Prepare Mixed herbs
10. Prepare Parmesan

Slice off stem end of fennel, remove outer layer if needed, otherwise rinse. Heat olive oil in nonstick skillet over medium. With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat.

How to make:process Sausage And Fennel Risotto:

1. Place the sausages on a baking tray with a little oil and cover with foil. Cook in the oven for 40 mins at 210c. After 20mins remove the foil to allow them to brown.
2. Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish.
3. Chop the onions and fennel into small cubes. Prepare the stock.
4. Heat a table spoon of oil and add the chopped onion and fennel. Heat on a low heat for 5 mins until they soften. Add a punch of mixed herbs, half a teaspoon of fennel seeds and stir. Heat for a further 2-3 mins.
5. Add the arborio rice and stir. Add a drizzle of olive oil and stir, heating for 2 mins. Start to add the stock, a little at a time.
6. Continue to add more stock a little at a time once it has been absorbed.
7. Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks.
8. Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish.
9. Done and ready to serve!

If the meat is not rendering enough fat to. Squeeze the sausagemeat out of the skins into the pan, breaking it up with the back of a wooden spoon. Lift out with a slotted spoon and set aside. In the same pan, fry the fennel slices on both sides until nicely browned and pleasantly firm to the bite. Slice the pepper into strips, then cut the strips in half.

I say thank you for reading the recipe that I convey on this page. We have high hopes we Hope it’s useful and good luck!