Ingredients

Servings 4

• ⅝ lb Rice
• 1 lb fennel
• 1 pinch fennel seeds
• 1 onion
• 1 leek
• 1 stalk celery
• ½ carrot
• 3 ½ oz pork sausage
• 1 ¾ oz butter
• extra virgin olive oil to taste
• grated Parmigiano Reggiano cheese to taste
• 4 tablespoons light cream
• 1 cup dry white wine
• meat broth to taste

Preparation

10 minutes preparation + 20 minutes cooking

Braise the onion, leek, celery and carrot finely chopped in oil and a little butter. Add the sausage crumbled with the prongs of a fork. Then add the fennel roughly chopped and the fennel seeds. Allow the fennel to flavour, then pour in the rice, the wine and the stock. Simmer until cooked stirring. Turn off the heat when the rice is still “al dente” and mix in butter and grated cheese to make it creamy. Serve with a sprinkling of fresh chopped parsley and fennel leaves.