Ingredients with Measurements:
- 1 lb. Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- 1 cup port wine
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Ladle
- Medium saucepan
- Grater
Step-by-step instructions:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the fennel, onion, and garlic. Cook until the vegetables are soft and translucent, about 5-7 minutes.
3. Add the Arborio rice to the skillet and stir to coat with the vegetables. Cook for 1-2 minutes until the rice is slightly toasted.
4. Pour in the port wine and stir until the liquid is absorbed.
5. Add the chicken broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the cooked sausage, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve hot and garnish with additional Parmesan cheese and fennel fronds.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 35g
- Carbohydrates: 47g
- Protein: 28g
Substitutions for ingredients:
- Sweet Italian sausage can be used instead of spicy Italian sausage.
- White wine can be used instead of port wine.
- Chicken or vegetable broth can be used instead of chicken broth.
Variations:
- Add chopped mushrooms for an earthy flavor.
- Substitute asparagus for fennel for a different twist.
- Use red wine instead of port wine for a richer flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Keep the chicken broth warm in a medium saucepan to prevent the temperature of the risotto from dropping.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of chicken broth to keep the risotto creamy.
Presentation ideas:
- Serve in individual bowls with a sprinkle of Parmesan cheese and fennel fronds on top.
Garnishes:
- Additional Parmesan cheese and fennel fronds.
Pairings:
- A glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the risotto is too thick, add more chicken broth until it reaches the desired consistency.
- If the risotto is too thin, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the risotto.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Italy.
Flavor profiles:
- The dish has a rich and creamy texture with a savory and slightly sweet flavor from the sausage and port wine.
Serving suggestions:
- Serve as a main course for dinner with a side salad or roasted vegetables.
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Region: Italian