Fennel Risotto with Chorizo

For this dish, a sofrito of onion and garlic is prepared, risotto rice is added, diced fennel is steamed, at the beginning it is filled with white wine, then with vegetable or possibly light chicken soup. Towards the end of cooking add cubes of spicy garlic sausage, grated Parmesan cheese and a tiny bit of butter. The fennel risotto is a whole meal on its own – it goes well with a fresh tomato salad or possibly a colorful salad.

Finely dice the onion and garlic and sauté in hot oil. Add the long grain rice and sauté. Finally, add the fennel, finely chopped. Extinguish with wine and simmer until all the liquid has boiled away. Then gradually add the cooking liquid, ladle by ladle, stirring gently until the rice grains are soft but still have bite. Keep stirring so that nothing sticks.

In the meantime, quarter the chorizo lengthwise and then cut diagonally into thin slices. Cook in the risotto for the last five minutes. At the very end, add the cheese and butter. Sprinkle the finely chopped fennel greens on top and serve on the spot.

Serve with a strong white wine, low in acidity. We tried an Etna Bianco from Sicily with it and found it very good.

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