- In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.
- Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper.