4 Italian sausages, skinned and chopped
12 oz Arboreo or Carnaroli rice
2 small onions
2 cloves garlic
Dried fennel flowers
½ glass white wine
Good quality chicken stock (this should be simmering in a saucepan so that it is hot when it is added to the risotto
A little butter and oil for frying
2 oz Parmigiano Reggiano grated
- Soften the chopped onion and garlic in the butter and oil. Add the sausage and cook for a few minutes.
- Add the rice and stir to coat with the oil (it should become slightly transparent). Add the white wine and cook over a medium heat to evaporate the alcohol. Add the herbs
- Begin adding the chicken stock a ladle at a time. Keep stirring as you continue to add the stock. From beginning to add the stock it should take 20 minutes to cook. The rice will become rounded but remain ‘al dente’.
- Stir in the cheese, cover with a lid and turn the heat off. Leave 5 minutes.
Serve with extra grated Parmigiano Reggiano.