Heat the oil in a large saucepan, add the fennel and fry for 10 minutes or until softened and then add the Mayor Diced Onions. Raise the heat. Squeeze the sausage meat out of the skins straight into the pan and fry for 5 minutes, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute. Tip in the rice and fry for 1 minute. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 minutes. Season with black pepper. Stir through the Ħanini Pekorin cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.

Risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements. The rice should constantly be bubbling, drinking up the liquid as it cooks. For a vegetarian recipe, remove the grilled bacon rashers.

In a saucepan, over medium heat bring the chicken broth to a slow boil, reduce to low. Warm 1 tbs