Jamie’s Hearty Winter Risotto | Jamie Cooks Italy

Making use of sausages, fennel, red wine and hazelnuts, this risotto recipe is perfect for lifting your spirits on a chilly day!

Join Jamie in Piedmont as he takes in the fresh outdoor air, for this throwback recipe from Jamie Cooks Italy (2018).

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Like the M’s panisa my hearty risoto with succulent sausages fresh fennel red wine and hazelnuts will lift your spirits to the snow toop mountains let’s kick it off with the onion finally chop it don’t stress about it just chop it up we’re going to go a big knob of

Butter now you know here in the north of Italy especially in this area it’s not all about the olive oil it’s about the butter that silky sweetness that you get get the onion into a high-sided pan that’s important because it will stop the stop from evaporating this is what they would call

A Sofrito okay often there’s a little bit of celery in there I’m swapping celery out today cuz I want to use fennel when you put fennel and sausage together it is like a marriage made in heaven so if you’ve ever seen this and never eaten it this is the time to try

It it’s delicious when you see the nonas making a risoto they’re not sitting there like chefs rattling out perfect dice it’s not all the same look at that big bits small bits real food for real people so in we go with the fennel soften your veg slowly to really draw out the

Sweetness give them 10 minutes minimum and add some fresh time I’m going to get the sausage I’m going to just squeeze it out of the skin and this is made with lovely pork shoulder so you get that lovely blend of gorgeous fat good flavor I’m only going

To use four sausages for 8 to 10 portions okay and even that’s quite generous you’re going to get a lot of flavor out of a little meat the better the sausage the better the dish of course if you go put in some dodgy old sausage in there 30% meat forget it this

Is going to taste like heaven so rice obviously you don’t want to overcook it you want it to have its shape when it’s cooked but also give all of its starch so we’re going to go in I want to do half a pack for the perfect risoto use a starchy Italian rice like

Carnaroli or arboro it is an unusual rice short stubby it’s just perfect for carrying flavor look at the color it’s so beautiful ruby red heat the rice through which stops it going soggy and once every grain is coated in all that buttery flavor add a good old

Glass of red wine we must cook it away if you don’t cook it away it’s whiny and you can never shake off that flavor there can’t be any moisture left now is an equally important time because it’s that kind of ritual of adding the stock now you don’t just

Throw it all in we’re not boiling rice we’re kind of massaging rice you got to feed it slowly for this hearty winter warmer I’m using chicken stock and the trick is to add it one glorious Ladle at a time as soon as it’s all gone away and been absorbed by the rice

Look we add another one car it’s going to be good guys it’s going to be so good what I’m looking for is I want the rice to hold a shape that be soft and a pleasure to eat when the rice is perfectly cooked add the cheese I’m going for a comforting combo

Of Parmesan and chunks of Rich Alpine Fontina if I put the Fontina in just at the end it will slowly start to melt and if I’m lucky it will go beautifully stringy very importantly now heat off put a lid on top and let it relax why it just kind of lets it

Rest just lets it just calm how lovely is this the mountains it’s just the most beautiful city Roto rested and it’s time to Dish up oh yes the Fontina was a good idea look at it red wine sausage and onion and cheese risoto come on you know that makes sense

For added texture and deliciousness I’m finishing it off with a dusting of pounded local hazelnuts a little bit of the fenel that little proper Color My ultimate feel good risoto with Uzi cheese warming red wine sausages fennel and that dusting of hazelnut what a oh my Lord you look at this place know it’s marvelous are you hungry yes I’m starving look at this the red wine is like it’s so cozy it’s a it’s it’s it’s a big flavor isn’t it is creamy you done well not bad not bad you’re quite good how amazing