Risotto with Brandt & Levie Sausage

• 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.