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Mushroom, fennel and sausage risotto recipe
Mushroom, fennel and sausage risotto recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a savory mushroom, fennel, and sausage risotto - a truly unbeatable trio.
Ingredients:
  • 1l mixed vegetables
  • 20g dried porcini mushrooms
  • 4 lamb sausages or beef sausages, casings removed
  • 200g brown mushrooms, thickly sliced
  • 18.20 gm olive oil
  • 1 small fennel, finely chopped, fronds reserved
  • 1 brown onion, finely chopped
  • 300g rice
  • 125ml white wine
  • 40g parmesan
  • 120g creme fraiche
Instructions:
  • In a pot, mix the stock and porcini mushrooms and bring to a gentle simmer over medium heat.
  • Heat a large saucepan over medium-high heat. Add the sausage, breaking it into lumps with a wooden spoon, and cook for 2-3 mins until golden brown. Transfer to a plate using a slotted spoon. In the same pan, cook the brown mushrooms for 2 mins until tender, then transfer to a separate plate.
  • Heat oil in a large pan, then add chopped fennel and onion. Stir and cook for 5 minutes until the fennel and onion soften. Add the rice and stir for 2 minutes until the grains appear glassy.
  • Pour in the wine or extra stock into the rice and cook, stirring constantly for 2-3 minutes until the liquid is absorbed. Pour in ½ cup (125ml) of the porcini mushroom stock, cooking gently and stirring constantly until the liquid is fully absorbed. Continue adding the stock mixture gradually, stirring constantly as each addition is absorbed, until the rice is al dente and the risotto is creamy, which will take approximately 20 minutes.
  • Combine sausage, brown mushrooms, and Parmesan in the pan, stirring together.
  • Serve the risotto in individual bowls and garnish with crème fraîche and fennel fronds.

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