Venison Sausage and Wild Mushroom Risotto Recipe

Ingredients

• 100g butter
• 1 onion, finely chopped
• 2 garlic clove, crushed
• 1/2 tsp dried chilli flakes
• 1 tsp fennel seeds, ground in a mortar and pestle
• 4 venison sausages, skin removed and crumbled
• 30g dried wild mushrooms
• 320g Carnaroli rice
• 175ml dry red wine
• 1 litre of chicken, game or vegetable stock
• 3 tbsp finely chopped flat leaf parsley
• 100g parmesan cheese, freshly grated
• Maldon salt or similar flaked salt and freshly ground black pepper