I am sure there must be an ancient proverb saying: whenever you add a good sausage to your food, it will be delicious. I do apply it with restrain so that I can fit through the doors, but it works every time.
Of course, you will say. You are in Umbria, you worship sausages.
Yes, but there are rules. I don’t buy mass-produced sausages. They are made with inordinate amounts of fat and up to 60% of their weight is water. If you cook those sausages in a pan they will release a puddle of heart-clogging greasy liquid.
I buy sausages from my fabulous butcher Guglielmo whose father actually raises a small number of pigs with proper feed. The sizzling sausages release that mouth-watering BBQ-like aroma wich attracts Google (our dog) from 100 mt away. They have just enough fat to cover the morsels in a thin gleaming coating. A small amount goes a long way and does not deposit so heavily on the hips 😉 .
- 300 gr (3/4 lb) fresh sausage. Umbrian sausage is seasoned with garlic and black pepper.
- 1 teaspoon fennel seeds
- 3 zucchini, diced
- 1 garlic clove
- 1 lt / 5 cups low-salt chicken or vegetable broth
- 1 tablespoon butter
- 2 small onions, diced
- 2 cups arborio, vialone nano or carnaroli rice
- 1/2 cup dry white wine
- 4 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Saute zucchini in 1 tablespoon olive oil until they just start to become golden. Make sure to use a relatively large pan so the zucchini will cook quickly and don’t boil in their own moisture. Add a pinch of salt, one finely minced clove of garlic and a few torn basil leaves, stir quickly and as soon as it is fragrant transfer into a bowl.
Add one additional tablespoon of olive oil to the same pan, one diced onion, 1 teaspoon fennel seeds and the sausage meat torn in small pieces. Sauté over medium-high heat until cooked through, breaking up the sausage pieces with fork, about 10 minutes. Deglaze with 1/4 cup white wine. Switch off heat and keep covered until ready to serve.
When the rice is tender season to taste. For extra creaminess finish with 1 additional tbsp cold diced butter stirring vigorously. Stir in the zucchini, the sausage, 2 tablespoons Parmesan and once last ladleful of broth. Cover and wait 5 min before serving. Serve, passing the remaining Parmesan separately.