Pork sausage, leek & fennel risotto – Pizzini Wines

Ingredients

• 1 tablespoons olive oil
• 750g pork sausages, sliced thickly
• 2 tablespoon chopped rosemary
• 2 tablespoon chopped sage
• 2 tablespoons olive oil, extra
• 1 tablespoon butter
• 1/2 teaspoon ground fennel seeds
• 2 leeks, white part diced finely
• 1 fennel bulb, diced finely
• 2 sticks of celery
• 4 cloves of garlic, chopped finely
• 350 g Carnaroli (or Arborio) rice
• 1/2 cup of Nebbiolo wine
• 2 litres simmering chicken stock
• 1/2 cup grated Parmesan or Pecorino cheese
• ¼ bunch fresh parsley, chopped finely
• ¼ cup shaved Parmesan extra
• Fennel fronds