Risotto with Brandt & Levie Sausage
with fennel & mascarpone
Did you know that mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas? If the cheese production doesn't include maturation, then it is classified as a fresh cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1 piece
Fennel
1 piece
Pork sausage with marjoram & garlic
75 g
Risotto rice
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
0.17 sachet(s)
Ground fennel seed
Not included in your delivery
350 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Chop the onion and quarter the fennel. Discard the tough core and then slice into very thin strips. Set aside any fennel fronds to use later as garnish.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
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.
Stir in the mascarpone and most of the grated cheese, then season to taste with salt and pepper. Serve the risotto on deep plates and garnish over the rest of the cheese. Top with the fennel salad and garnish with any reserved fennel leaves.
