- 4 cups chicken broth mixed with 4 cups of water
- 1/4 cup extra-virgin olive oil
- 1/2 small fennel bulb—cored and finely chopped
- 1 small shallot, minced (1/4 cup)
- 2 cups carnaroli or arborio rice
- 1/2 cup dry white wine
- One 1-inch-thick slice of white bread, cubed
- 3 tablespoons whole milk
- 2 cups lamb filling (from Lamb Roast with Mustard Pan Sauce recipe)
- 2 tablespoons unsalted butter
- 2 ounces ricotta salata cheese, grated (1/2 cup)
- Kosher salt
- Freshly ground black pepper
How to make this recipe
- Bring the broth and water to a simmer; keep hot.
- In a saucepan, heat half of the oil. Add the fennel and shallot and cook over moderate heat until golden, 5 minutes. Stir in the rice. Add the wine and simmer, stirring, until absorbed. Add 1 cup of the hot broth and cook, stirring, until absorbed. Continue adding the broth 1 cup at a time and stirring until it is nearly absorbed before adding more. The risotto is done when the rice is tender, 20 to 25 minutes.
- Combine the bread and milk. Mix in the lamb filling and form into four 1-inch-thick logs. In a nonstick skillet, heat the remaining oil. Cook the sausages until browned and cooked through, 7 to 8 minutes. Slice the sausages.
- Stir the butter and cheese into the risotto; season with salt and pepper. Serve with the sliced sausages.
Pair this risotto with a light red wine that won't overpower the subtle fennel flavor in the dish. A great choice: Lagrein from Italy’s northern Trentino region.