WithWild Fiordland Wapiti Sausage & Fennel Risotto

WithWild Fiordland Wapiti Sausage & Fennel Risotto

Feeds 4 hungry humans. Cooking time: 30 minutes. Goes well with a rich white wine or a clean lager.


50ml Extra Virgin Olive oil
500g WithWild Fiordland Wapiti Sausage (broken out of skins)
1 small onion, diced
2 cloves garlic, chopped
½ fennel bulb, chopped
500g carnaroli or arborio rice
150ml white wine
1L Wapiti stock (substitute for chicken stock)
100g flat parsley, chopped
100g parmesan

Sausages are such a great quick meal, here's another for your repertoire that steps outside of the obvious. The great thing about this crowd pleaser is that it can cook while you are doing other things (like drinking the wine!).


Heat a heavy based pan over a medium heat. Add olive oil and cook sausage until caramelized.

In another pot, heat the stock over a high heat.

Remove the cooked sausage from the pan and reserve for later.

In the pan that the sausage cooked in, add the chopped onion, garlic and fennel. Sweat the vegetables until softened. Add a little more olive oil if needed. Once the vegetables are translucent and soft, add the rice.

Stir the rice through the oil and vegetables for about 2 minutes.

Add the wine and stir. When the wine has almost evaporated, add the stock a few ladles at a time. Keep adding stock to keep the rice almost submerged.

Continue adding stock until the rice is al dente.

Add the sausage back to the rice with the chopped parsley and mix well.

To Serve

Grate parmesan on top of the rice and stir to combine. Serve with another generous drizzle of olive oil and extra grated parmesan on top.