Ingredients with Measurements:
- 1 lb. Italian sausage, casings removed
- 1 large fennel bulb, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.
2. Add the fennel, onion, and garlic to the pot and cook until the vegetables are tender, about 5-7 minutes.
3. Add the Arborio rice to the pot and stir to coat it with the sausage and vegetable mixture.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the chicken broth to the pot, one ladleful at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next.
6. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the Parmesan cheese, butter, and parsley. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Carbohydrates: 49g
Protein: 22g
Sodium: 1200mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Sweet Italian sausage can be used instead of spicy Italian sausage.
- Chicken or vegetable broth can be used instead of chicken broth.
- Chopped fresh thyme or rosemary can be used instead of parsley.
Variations:
- Add diced tomatoes or roasted red peppers to the risotto for additional flavor.
- Use shrimp or scallops instead of sausage for a seafood risotto.
- Add sautéed mushrooms or asparagus to the risotto for extra vegetables.
Tips and tricks:
- Use a heavy-bottomed pot or Dutch oven to prevent the risotto from sticking to the bottom.
- Stir the risotto constantly to prevent it from sticking and to ensure even cooking.
- Use a ladle to add the broth to the pot, rather than pouring it in all at once.
- Let the risotto rest for a few minutes before serving to allow it to thicken and become creamier.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the risotto, add a splash of chicken broth or water to the pot and heat over medium heat, stirring constantly, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with additional Parmesan cheese and parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Garlic bread or breadsticks
Troubleshooting advice:
- If the risotto is too thick, add more chicken broth or water to thin it out.
- If the risotto is too thin, continue cooking and stirring until it thickens.
- If the risotto is sticking to the bottom of the pot, reduce the heat and add more broth or water.
Food safety advice:
- Make sure the sausage is cooked through before adding the vegetables and rice.
- Store leftover risotto in the refrigerator and consume within 3 days.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch, giving the dish its creamy texture.
Flavor profiles:
The fennel and sausage add a savory, slightly sweet flavor to the risotto, while the Parmesan cheese adds a nutty, salty flavor.
Serving suggestions:
Serve the risotto as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian
Taste: Savory, Rich, Earthy, Herbaceous, Umami