Risotto with Brandt & Levie Sausage
with fennel & mascarpone
Did you know that the ancient Greeks and Romans saw fennel as a symbol of victory and success? They not only appreciated the flavour, but also believed that fennel brought strength and wisdom!
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))
¼ sachet(s)
Italian seasoning
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.
- In a bowl, combine the white wine vinegar with the sugar, a pinch of salt and a third of the fennel. Set aside until serving, stirring occasionally.
- Prepare the stock in a saucepan.
- Cut open the sausage and squeeze the meat out of the skin.
- Melt a knob of butter in a wok or deep frying pan over high heat.
- Fry the onion with the Italian seasoning, the sausage meat and the rest of the fennel for 3 minutes, separating the meat as you do so.
- Cover with the lid and fry for 4 - 5 minutes over medium-low heat.
- 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 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 less al dente.
Tip: the risotto is done when the rice is soft but still al dente.
- Stir in the mascarpone and the majority of the grated cheese, then season to taste with salt and pepper.
- Serve the risotto on deep plates and top with the fennel salad.
- Garnish with the rest of the cheese and any reserved fennel fronds.
