Fennel Risotto

This idea came from my aunt-in-law, who shares our enthusiasm for good food.

We had risotto with fennel and sausage during our last visit with her. It was simple but hearty.

1 cup risotto/arborio rice
6 cups broth (approx.) *
1 tbsp of butter
1 fennel, chopped into pieces
1 onion, chopped
3 sausages (cooked and sliced)
1/4 cup parmesan cheese
1 tbsp cooking wine
Juice of half a lemon **
Salt and pepper, to taste
A dash of parsley
A dash of dry red pepper flakes

Melt the butter in pan on medium heat and cook onion until tender. Add the fennel and fry for a couple of minutes. Stir in the risotto and cook for a couple of minutes.

Add in a couple of ladles of broth, spices, lemon juice, and cooking wine. Let the mixture broil then simmer. As the liquid evaporates, add in more broth. Gradually add in broth until the rice is cooked. Before the last ladle of broth, add the sausage.

Before serving, mix in the parmesan cheese.

* The recipe is pretty forgiving. You should test the risotto once you notice it starting to get really creamy/stick to prevent overcooking (it depends how you like your rice). You may not need the amount of broth that is listed above.

** I like the hint of sourness from the lemon. It is optional. If you don’t have lemons, you can use white wine vinegar or any other white vinegar.



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