Mushroom Fennel And Sausage Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up into small pieces.
• STEP 2.Add the onion, fennel, and garlic to the pan and cook until softened.
• STEP 3.Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Add the Arborio rice to the pan and stir to coat it with the oil and vegetables.
• STEP 5.Add the white wine and cook until it is absorbed by the rice.
• STEP 6.Begin adding the chicken broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
• STEP 7.Continue adding the broth and stirring until the rice is cooked al dente and creamy.
• STEP 8.Stir in the Parmesan cheese and season with salt and pepper to taste.
• STEP 9.Serve the risotto hot, garnished with fresh parsley.

Cooking Tips

• Use a good quality chicken broth for the best flavor.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• You can add a splash of cream at the end for an extra creamy texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat, stirring occasionally.
• Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.