Roasted Pork Chorizo Sausage with Sambucca Prawns, Saffron Risotto, Braised Fennel, Fresh Orange, and Fennel-Arugula Pesto

To prepare at home:

1. Find a reliable recipe for Risotto, as the process requires some specific steps! We made ours with a light stock from the prawn shells, fennel scraps, and a bit of tomato, all seasoned with Favuzzi Saffron Sea-Salt (available at Meuwly’s)

2. Fennel is delicious when braised and seasoned with orange, garlic, olive oil or butter, and a splash of anise liqueur such as Sambucca or Pernod. We made ours “sous-vide",” but you can easily braise it in the oven too!

3. We prepared a bright, fresh pesto using fennel fronds, arugula, spinach, garlic, olive oil, and some greek yogurt.

4. Our free-range pork Chorizo has a delicious smokey flavour that stands up really well to the sweet sauteed prawns and rich risotto. It’s great on the BBQ (cook it with indirect heat) or seared in a heavy pan with just a touch of oil. Cook our pork sausages to an internal temperature of 155 Fahrenheit.

5. Prawns are a versatile ingredient that can be very simple to prepare - just take care not to overcook them. We seasoned both sides of the prawns with saffron salt and black pepper, then sauteed them in a pre-heated frying pan with a splash of neutral oil. Flip them when the first side turns bright orange and opaque, then add some liqueur or white wine and a piece of butter (it will melt into a light sauce that coats the cooked prawns perfectly!)