To make the risotto, melt a spoon full of butter in a sauce pan, peel & finely chop the onion and cook in the butter until soft. Next add in the chopped fennel, pumpkin and the sausage meat together with the rice for a couple of minutes. Pour in the red wine, allow evaporation. Stir in the tomatoes and a ladle spoon of hot stock, set to simmer, adding more stock until the rice is cooked. Take off from heath beat in 2 spoons cold butter and 2 spoons grated cheese, sprinkle with the chopped parsley. Marinate the meat with chopped fresh herbs, salt, pepper & a good drizzle of extra virgin olive oil. Grill the meat to your liking and serve over the risotto. Garnish with rocket leaves, hazelnuts and grana flakes.
Serves 2Email this Recipe Watch Video Back to Aaron's Recipes