Ingredients
3 tbsp. extra-virgin olive oil
1 lb. sweet Italian sausage
1 large fennel bulb
5 1/2 c. chicken stock
1 small onion
Salt and freshly ground pepper
1 1/2 c. arborio rice
pinch saffron threads
1/2 c. dry white wine
1/2 c. freshly grated Pecorino-Romano cheese
1 tbsp. unsalted butter
2 tbsp. flat-leaf parsley
Preparation
Step 1In a large skillet, heat 1 tablespoon olive oil. Add sausage and cook over high heat, breaking up meat with a spoon, until browned, about 5 minutes. Add fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm.Step 2In a medium saucepan, bring chicken stock to a simmer; keep warm.Step 3In a large saucepan, heat remaining 2 tablespoons olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook, 1 minute, stirring constantly to thoroughly coat it with the fat. Crumble saffron into wine and add it to rice. Cook, stirring until wine is absorbed. Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, until nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper. Stir in sausage and fennel along with cheese, butter, and parsley. Serve immediately.
