Fennel & Sausage Risotto

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This is a delicious recipe for risotto which is one of our favorite dishes.  Plus it uses fennel which is a bit unusual to find in risotto.

1 pound bulk Italian sausage, if you can't buy it in bulk remove the casings
1 large fennel or 2-3 small ones, halved, cored and thinly sliced
1 quart chicken broth
1 small onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
2 tablespoons chopped Italian parsley

Brown sausage.  I find a potato masher helps to break up the clumps of meat.  Add the fennel.  Cook until softened and slightly browned.  Add a little olive oil if needed.

Bring the chicken broth to a simmer and keep warm.

In a large pot, heat 2 tablespoons of olive oil.  Add the onion, cooking until softened.  Add the rice and cook for about 1 minute to coat with the oil.  Add the wine to the rice and cook until the wine is absorbed.  Add 1 cup of broth to the rice and stir until broth is nearly absorbed.  Continue adding the broth 1/2 cup at a time.  It is not necessary to stir constantly but watch it closely and give it a stir now and then so you will know when to add more broth.  The rice is done when it is al dente and the sauce is thick and creamy, about 20-25 minutes.   Season with salt and pepper.  Stir in the sausage and fennel along with the cheese, butter and parsley. 

Adapted from Blue Moon Community Farm

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