Fennel sausage risotto, finished with a proper mantecatura — the step that makes it silky.
4 servings
Ingredients
320 g Carnaroli or Arborio rice (Carnaroli if you have it)
350–400 g salsiccia finocchio
1 small shallot, finely diced
1 small fennel bulb (optional, but highly recommended)
150 ml dry white wine
1.2 L hot chicken stock (or light vegetable stock)
40 g butter
60 g freshly grated Parmigiano Reggiano
2 tbsp olive oil
Black pepper
Small handful parsley
Zest of ½ lemon (optional, but wonderful)
Optional finishing touches
A few fennel fronds
Toasted fennel seeds (lightly crushed)
A drizzle of good olive oil
Method
Brown the sausage. Remove it from its casing and brown slowly in a dry pan until deeply caramelized. Remove about one-third and save for garnish.
Build the base. Add olive oil if needed. Cook the shallot until soft. If using fennel, dice it finely and cook 6–8 minutes until sweet and translucent.
Toast the rice. Add the rice and stir about 2 minutes until the edges become slightly translucent.
Deglaze. Add the white wine and reduce almost completely.
Cook. Add hot stock one ladle at a time, keeping the risotto gently bubbling. About 16–18 minutes.
Mantecatura — the important part. Take the pan off the heat. Add butter, Parmesan and lemon zest. Beat vigorously with a spoon for about a minute until silky, then rest another minute.
Serve topped with the reserved crispy sausage, parsley, fennel fronds, black pepper and a drizzle of olive oil.