Ingredients
Directions
Preheat the oven to 350ºF.
Roast the sausages, turning once halfway through until the internal temperature of 160ºF is reached. Reserve.
Heat a sauté pan over high heat. Add 2 tbsp. of extra virgin olive oil to the pan. Sauté the mushrooms until tender and they’ve released all their liquid.
Allow the liquid to reduce to dry then remove from the heat, and reserve.
While the sausages are cooking, heat a large Dutch oven over medium-high heat.
Add the extra virgin olive oil and the rice, and sauté. Stir constantly until the rice becomes translucent.
Add the fennel, shallot, and garlic, and sauté until softened.
Deglaze the pan with the white wine and add one cup of the broth, stirring constantly.
Reduce the heat to a simmer. Add the mushrooms, then the broth one cup at a time as the rice absorbs the liquid.
When adding the last cup of broth, add the sage and continue stirring constantly.
When the last of the broth is absorbed and the rice is al dente, add the butter and parmesan cheese, stirring to combine.
Transfer the risotto to a serving bowl, slice the sausages, and place them on top. Serve hot.