Cherry & Dennis Helper Habitat
Italian Sausage and Fennel Risotto
意式香腸茴香意大利飯
Recipe overview
Browned Italian sausage and fresh fennel are folded through creamy risotto cooked gradually with hot stock.
01
Ingredients
Main ingredients
- 300 g pork sausage
- 1 piece fennel bulb
- 300 g Arborio rice
- 1 piece onion
- 2 piece garlic
- 1 tbsp olive oil
- 1000 ml chicken stock
- 30 g butter
- 60 g Parmesan
- to taste Black pepper
02
Tools
- knife
- cutting board
- measuring cup
- saucepan
- frying pan
- wooden spoon
- ladle
- grater
- serving bowl
03
Steps
Step 1
Trim the fennel and slice it thinly, keeping the fronds for serving
Trim the fennel and slice it thinly, keeping the fronds for serving. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 2
Heat the chicken stock until steaming, then keep it at a gentle simmer
Heat the chicken stock until steaming, then keep it at a gentle simmer. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 3
Brown the sausage in olive oil for 6 minutes, breaking it into small pieces
Brown the sausage in olive oil for 6 minutes, breaking it into small pieces. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 4
Add fennel and onion and cook for 5 minutes until softened
Add fennel and onion and cook for 5 minutes until softened. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 5
Stir in garlic for 30 seconds until fragrant
Stir in garlic for 30 seconds until fragrant. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 6
Add Arborio rice and stir for 2 minutes until the grains look translucent at the edges
Add Arborio rice and stir for 2 minutes until the grains look translucent at the edges. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 7
Add one ladle of hot stock and stir until almost absorbed
Add one ladle of hot stock and stir until almost absorbed. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 8
Add the remaining stock one ladle at a time for 16 minutes, stirring between additions
Add the remaining stock one ladle at a time for 16 minutes, stirring between additions. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 9
Check that the rice is tender with a slight bite and the mixture still flows slowly
Check that the rice is tender with a slight bite and the mixture still flows slowly. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 10
Fold the browned sausage back through the risotto and heat for 2 minutes
Fold the browned sausage back through the risotto and heat for 2 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 11
Turn off the heat and beat in butter and Parmesan until glossy
Turn off the heat and beat in butter and Parmesan until glossy. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 12
Rest for 2 minutes, season with black pepper and serve with fennel fronds
Rest for 2 minutes, season with black pepper and serve with fennel fronds. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Common mistakes
- Changing the sequence can make Italian Sausage and Fennel Risotto cook unevenly.
- Skipping the stated time and heat checks can leave the centre undercooked or overcook the food.
Tips
Measure every ingredient first so all 12 stages of Italian Sausage and Fennel Risotto flow smoothly.
Check the actual texture and doneness at each stage before continuing.
