A go-to-receipe for me – since I discovered these amazing fennel seed sausages from the Metzgerei Keller in Zürich. Comfort food with a taste of freshness and umami…try to vary with the pieces of fennel and see what this does to this dish.
Don’t forget the chopped parsley on top – unlike me…
Fennel risotto with fennel seeds sausage
- 2 fennel seed sausages cut into smaller pieces
- 1 medium sized fennel cut into pieces (slices or cubes)
- olive oil enough to cover the bottom of your pan
- 1 larger clove of garlic finely chopped
- 1 small onion finely chopped
- 1 cup risotto rice there are many different types...arborio or carnaroli just to name two
- 1 dl white wine always use wine to cook, which you would like to drink
- 2 cups warm water
- 1 tea spoon vegetable stock
- 2 table spoons liquid cream
- 2 table spons grated parmesan
- salt and pepper
- chopped parsley as decoration on top before serving
- Chop the fennel into pieces. The finer the pieces the softer they will become or in other words, if you want your fennel to remain crunchy, you need to keep the pieces fairly big
- Fry the sausage pieces in a small pan until they are brown and nicely roasted on all sides. It is important to do this rather slowly than on high heat in order to let the roast aromas develop.
- In a middle sized pan heat the olive oil and add the finely chopped garlic and onion. Again, don't let them burn, but you want to let the roast aromas develop.
- Add the rice and stir continiously until the rice corns are brown and roasted - not burnt. Then add the wine and let the alcohol evaporate before adding the water and the vegetable stock.
- Add the fennel and sausage and let everything cook together for about 15-20 minutes. I like my rice to be al dente.
- Turn off the heat, add the parmesan and liquid cream and let it all sit in the warm pot for 3-5 minutes so that the flavours can nicely mix. In the meantime chop the parsley.