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A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragrant fennel risotto. Slideshow: Great Risotto Recipes 

Kay Chun
April 2013

Gallery

Credit: © Johnny Miller

Recipe Summary test

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the broth and water to a simmer; keep hot.

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  • 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.

Suggested Pairing

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.

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