SAUSAGE AND FENNEL RISOTTO

Hard work but worth it

Serves 4

1 hr 15 minutes

Chipolatas 12

Arborio 400g

White onion 2

Fennel bulb 2

Garlic 2 cloves

White wine 2 glasses

Chicken stock 700ml

Peas 200g

Butter

Parmesan 100g

Parsnips 3

Vegetable oil

Truffle oil optional

Preheat the oven to 100 degrees C.
Peel thin strips of parsnip using a potato peeler and line them up on a baking tray.
Dry the strips out for 15 minutes in the oven.
Heat the vegetable oil in a pan and drop in the parsnip strips in batches.
Once browned, use a slotted spoon to take the strips out and leave them to drain on a kitchen towel.
Dust generously with salt and set aside.
Chop the sausages into small pieces. Heat some oil in a large heavy based pan and cook the sausage pieces until browned all over.
Remove from the pan and set aside.
In the same pan, add a knob of butter and the finely chopped onions. Allow to sweat.
Finely slice the fennel, then add to the onions along with the garlic cloves minced.
Cook the vegetables until the onions are soft and translucent, then pour in the arborio and stir together.
After a minute, pour in the wine making sure to stir up all the burnt on juices from the pan.
When the wine has cooked off, add a ladle of chicken stock and stir continuously. Every time the stock has been absorbed, add a new ladle.
Repeat this, constantly stirring until the rice is al dente.
Add the cooked sausage and peas and stir through.
Once the peas are cooked, turn off the heat and stir through a knob of butter, the parmesan and a drizzle of truffle oil if using. Season.
Spoon the risotto into bowls and scatter the parsnip crisps on top.
Eat and enjoy.

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