Risotto with Brandt & Levie Sausage

Prepare the stock in a saucepan. Cut open the sausage and squeeze the meat out of the skin.

Melt the butter in a wok or deep frying pan over medium-high heat and fry the onion with the ground fennel and the sausage meat, along with two thirds of the fresh fennel. Fry for 3 minutes over high heat, separating the meat as you do so, then cover with the lid and fry for 4 - 5 minutes over medium-low heat.

Meanwhile in a bowl, combine the rest of the fennel with the sugar, white wine vinegar and a pinch of salt. Set aside until serving, stirring occasionally. Stir the risotto rice into the meat and toast the grains for 2 minutes over low heat. Add a third of the stock and allow the rice to slowly incorporate, stirring regularly (see Tip).

Tip: a classic risotto is made with white wine. If you have it, deglaze the pan with a splash of white wine before adding the stock.

Repeat with the rest of the stock, adding it in two more batches. Cook the risotto over a low heat for around 15 - 20 minutes or until done (see Tip). Add extra water or stock and cook longer if you'd prefer the risotto to be softer.

Tip: the risotto is done when the rice is soft but still al dente.