- Preperation time: 20 min
- Cooking Time: 20 minutes
- Makes: 4
Ingredients
- 80g pancetta, very finely diced
- 1 brown onion, very finely diced
- ¼ head fennel, very finely diced
- 4 cloves garlic, minced
- 1 tsp fennel seeds, cracked
- ½ tsp celery seeds
- ½ cup extra virgin olive oil
- 1 cup Vialone Nano rice
- ½ cup dry white wine
- 2 pinches saffron threads, soaked in 1 Tbsp water
- 3 cups hot chicken stock
- 2 Tbsp unsalted butter, at room temperature
- 1 cup sheep’s milk Pecorino, finely grated
- 8 thin pork and fennel sausages
- 1 bunch Cavolo nero
- sea salt flakes and ground black pepper
- thyme leaves, to garnish
Method
NOTE: Vialone Nano is a risotto rice that is more stable and creamy than arborio. If unavailable, use arborio.
Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia