Kale and sausage risotto


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Valpolicella.

Featured in

May 2009

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