Saturday, March 11, 2017

Recipe: Fennel Risotto with Crispy Lamb Sausage

Fennel Risotto with Crispy Lamb Sausage
Food and Wine Magazine

I saw this recipe in Food and Wine Magazine (can't remember which month's publication - but see above for the link to the recipe) as part of a Beringer vineyards ad.  I normally don't cook recipes that are part of ads, but the photo looked so appetizing.

We made the Fennel Risotto only which was incredibly easy and FLAVORFUL -- a restaurant, quality dish -- and bought sausages to accompany it.

Ingredients:  fennel bulb, chicken broth, arborio rice, dry white wine, extra-virgin olive oil, butter, ricotta salata cheese, Kosher salt, pepper

  • Made 1/2 the recipe (2 cups of arborio rice makes a LOT of risotto!)
  • Used regular ricotta cheese
  • Added parmesan cheese
  • Used white pepper
  • Used all broth instead of a combination of broth and water
  • It went great with Jalapeno cheddar sausages!

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