Risotto with Sausage, Carrots, Toasted Fennel Seeds, and Smoked Gouda

 I was inspired to create this recipe after eating some of Baltimore’s best risotto at local restaurant downtown.  I decided to try my hand at creating my own recipe to see if I could make an equally delicious risotto!  The results were fantastic! The flavor profile of this risotto is robust and delicious.  The toasted fennel seeds really compliment the Italian sausage, and the creamy smoked Gouda brings it all together!  This is also a one pot recipe, so clean up is minimal.

 

Ingredients:
 
1 Teaspoon fennel seeds
2 Tablespoons extra virgin olive oil
1/2 Yellow onion
2 Cloves garlic
12 oz. spicy Italian sausage
1 Bag of shredded carrots
1 1/4 Cups arborio rice
4 Cups chicken stock
4 oz. Applewood smoked Gouda
Salt and freshly ground pepper
Parsley to garnish
 
To begin, place a large pan or dutch oven on your burner over low to medium heat.  Toast the fennel seeds for 1 – 2 minutes.
 

 Chop the onion and mince the garlic; Give the carrots a rough chop. Slice the sausage into bite sized pieces, or remove the sausage from its casing and break down the pan.

 Bring the heat on your burner up to a little of over medium, and add the olive oil.  Add the garlic, carrots, onions, and sausage. Season with salt and pepper.  Cook for about 6 minutes.

 Add the rice and 1/2 cup of chicken stock.  I used chicken bouillon mixed with boiling water. If you are using store bought stock, heat the stock before adding to the risotto in a separate saucepan.   Stir until the rice absorbs the stock.

  Add the rest of the chicken stock a little at a time, about a 1/2 cup or so and only add more stock when it is absorbed into the risotto. Keep the burner just high enough to barely simmer the stock and risotto. Keep close and stir it frequently.

 

 

Grate the Gouda so it can melt easily in the risotto.  Once the stock is completely absorbed, add the cheese and stir to combine. 

 

    

 Serve Hot! This recipe create a wonderful aroma in your kitchen and has a taste that can’t be beat.

 

  -Chef Hallie   

Risotto with carrots, sausage, & smoked gouda
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Ingredients
  1. 1 Teaspoon fennel seeds
  2. 2 Tablespoons extra virgin olive oil
  3. 1/2 Yellow onion
  4. 2 Cloves garlic
  5. 12 oz. spicy Italian sausage
  6. 1 Bag of shredded carrots
  7. 1 1/4 Cups arborio rice
  8. 4 Cups chicken stock
  9. 4 oz Applewood smoked Gouda
  10. Salt and freshly ground pepper
  11. Parsley to garnish
Instructions
  1. To begin, place a large pan or dutch oven on your burner over low to medium heat. Toast the fennel seeds for 1 - 2 minutes.
  2. Chop the onion and mince the garlic; Give the carrots a rough chop. Slice the sausage into bite sized pieces, or remove the sausage from its casing and break down the pan.
  3. Bring the heat on your burner up to a little of over medium, and add the olive oil. Add the garlic, carrots, onions, and sausage. Season with salt and pepper. Cook for about 6 minutes.
  4. Add the rice and 1/2 cup of chicken stock. I used chicken bouillon mixed with boiling water, if you are using store bought stock, heat the stock before adding to the risotto in a separate saucepan. Stir until the rice absorbs the stock.
  5. Add the rest of the chicken stock a little at a time, about a 1/2 cup or so and only add more stock when it is absorbed into the risotto. Keep the burner just high enough to barely simmer the stock and risotto. Keep close and stir it frequently.
  6. Grate the Gouda so it can melt easily in the risotto.
  7. Once the stock is completely absorbed, add the cheese and stir to combine.
  8. Serve Hot!
Notes
  1. I used chicken bouillon mixed with boiling water, if you are using store bought stock, heat the stock before adding to the risotto in a separate saucepan.
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