Kale and sausage risotto

AT A GLANCE

  • Serves 4 people

  • 40 gm butter
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 100 gm flat pancetta, finely chopped
  • 4 garlic cloves, finely chopped
  • 300 gm vialone nano rice
  • 100 ml each dry vermouth and dry white wine
  • 750 ml (3 cups) chicken stock, warmed
  • 40 gm finely grated parmesan, plus extra to serve
  • 1 tsp fennel seeds
  • 3 pork and fennel sausages, skin removed, coarsely crumbled
  • 1 bunch kale, stalks discarded, leaves torn
01   Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladleful at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
02   Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).
03   Divide risotto among plates, top with kale, then scatter sausage over. Serve immediately with grated parmesan.

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

MEGAN MORTON AND LISA FEATHERBY

Drinking Suggestion:

VALPOLICELLA. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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