Ingredients
3tbspextra virgin olive oil
1lbsweet Italian sausage
1large fennel bulb
5½cupschicken stock
1small onion
salt and freshly ground pepper
1½cupsarborio rice
pinchsaffron threads
½cupdry white wine
½cuppecorino romano cheese,freshly grated
1tbspunsalted butter
2tbspflat leaf parsley
Preparation
In a large skillet, heat 1 tablespoon of olive oil. Add sausage and cook over high heat, breaking up meat with a spoon, for about 5 minutes, until browned.
Add fennel and cook, stirring occasionally, for about 8 minutes longer, until softened and lightly browned. Cover and keep warm.
In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the remaining 2 tablespoons of olive oil.
Add the onion, season with salt and pepper, and cook over moderate heat, stirring, for about 5 minutes, until softened. Add the rice and cook for 1 minute, stirring constantly to thoroughly coat it with the fat.
Crumble saffron into the wine and add it to the rice. Cook, stirring until wine is absorbed. Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding stock, ½ cup at a time, stirring constantly, until nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce.
Season risotto with salt and pepper. Stir in sausage and fennel along with cheese, butter, and parsley.
Serve immediately, and enjoy!
