- 1 tablespoons olive oil
- 750g pork sausages, sliced thickly
- 2 tablespoon chopped rosemary
- 2 tablespoon chopped sage
- 2 tablespoons olive oil, extra
- 1 tablespoon butter
- 1/2 teaspoon ground fennel seeds
- 2 leeks, white part diced finely
- 1 fennel bulb, diced finely
- 2 sticks of celery
- 4 cloves of garlic, chopped finely
- 350 g Carnaroli (or Arborio) rice
- 1/2 cup of Nebbiolo wine
- 2 litres simmering chicken stock
- 1/2 cup grated Parmesan or Pecorino cheese
- ¼ bunch fresh parsley, chopped finely
- ¼ cup shaved Parmesan extra
- Fennel fronds
Heat the oil in a pan to medium, fry the sausages with the rosemary, sage and ground fennel for 7 minutes, or until just cooked, turning once. Remove the sausages from the pan, allow to cool, then slice thickly.
In the same pan, add the extra oil and butter, then add the leeks, diced fennel and celery; season with salt & pepper and sauté for five - six minutes. Add the garlic and cook for 1 minute before adding the rice.
Toast on medium heat, stirring all the while then return the sausages to the pan. Pour the wine over the rice, stir well and allow the wine to be absorbed.
Add 1 litre of the stock or enough to cover the rice completely, this will ensure the evenness of the cooking of the rice. As the stock is absorbed, add another cup of stock as necessary, ensuring the rice is nice and moist. Cook for 20 minutes stirring the risotto to prevent catching on the bottom of the pan; the risotto will develop creaminess as it cooks.
Stir in the Parmesan cheese and parsley and add a little stock if necessary, the texture of the rice should be al dente, not too sloppy but not too thick.
Sprinkle with the shaved parmesan and fennel fronds and enjoy with a glass or two of Pizzini Nebbiolo.