Fennel risotto with chopped fennel thyme sausages

Name: fennel risotto with chopped fennel thyme sausages
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 750 ml water; 1 chicken broth tablet; 1 fresh fennel bulb; 1 leeks; 20 g unsalted butter or margarine; 150 g risotto rice; 200 g fennel thyme sausage; 1 el traditional olive oil; 30 g Regato 40 cheese

Risotto with fennel, leeks, fennel sausages and regato cheese.

Ingredients

Directions

Bring a pan with the water to the boil, add the bouillon tablet and reduce the heat.
Wash the fennel and cut the bottom and the green of the tuber. Halve the tuber, remove the hard core and cut into thin strips.
Wash the leek and cut into 1 cm rings.
Heat the butter in a thick-bottomed pan. Add the fennel and the white leeks and fruit for 2 minutes.
Add the risotto rice and cook for 3 minutes until the grains are translucent.
Add a dash of stock and stir until it is absorbed. Add another dash of broth and stir until it too has been absorbed.
Repeat until the rice is al dente. This takes about 20 minutes. You may have some stock left over.
Meanwhile, remove the skin from the sausages. Heat the oil in a frying pan and fry the sausage for 5 minutes on a high heat.
Press the meat into pieces with a wooden spoon. Add green leek the last minute.
Stir the cheese through the risotto and season with (freshly ground) pepper and salt.
Divide over deep plates and divide the sausage meat with the green leek over it. Sprinkle with the cheese.