40 gmbutter2 tbspolive oil1onion, finely chopped100 gmflat pancetta, finely chopped4garlic cloves, finely chopped300 gmvialone nano rice100 ml eachdry vermouth and dry white wine750 ml(3 cups) chicken stock, warmed40 gmfinely grated parmesan, plus extra to serve1 tspfennel seeds3pork and fennel sausages, skin removed, coarsely crumbled1 bunchkale, stalks discarded, leaves torn
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.
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).
Divide risotto among plates, top with kale, then scatter sausage over. Serve immediately with grated parmesan.