Fennel and Lemon Risotto

The Recycled Cook

Fennel and Lemon Risotto

As always, the first thing you need for a good Risotto is a decent stock. You can use a frozen stock you made previously or one of the wide range of readymade stocks available in supermarkets. 

 Today I had a fennel bulb and a lemon left over, I also have wild fennel in the garden so I decide one a Fennel and Lemon Risotto.

As for previous risottos you will need start with a "Sofrito", a mix of finely chopped carrot, celery, onion and garlic.




Once you have fried off the "Sofrito" add the rice and fry gently until it starts to become transparent and look clear. Add the grated zest of a whole lemon and the juice of half a lemon

At this point you can add a generous dash of white wine or Vermouth and let this simmer until the rice has absorbed it all.

 Now start to add the stock a ladle at a time. This allows you to control that the rice will not absorb too much liquid, it should be a little al-dente as it will cook on in its own heat

 Keep the stock hot as you don't want to drop the temperature by adding cold stock to the Risotto. Allow the risotto to absorb the stock fully before adding the next ladle but keep a close eye you don't want it to catch to dry out. While this is cooking you will need to fry off your chopped Fennel bulb in some olive oil, season to taste. If you want to be decadent add some Pastis or Pernod to bring out that lovely aniseed flavour from the fennel.

 About half way through cooking add the cooked fennel and turn in carefully, don't work the rice too much or it will go starchy and heavy.

Keep tasting the risotto and testing the rice, adjust your seasoning. When you think that the rice is ready take the pan off the heat, this is probably the most important step in cooking risotto and why some risottos get very heavy.

Once off the heat add some cubes of butter and fold in until melted, grate your cheese over the top and once again fold that in, cover and leave for 2 minutes and serve straight away.

 Parmesan is the usual cheese to use but Grana Paedano works just as well and is generally cheaper too. I finished mine with some grated hard goats cheese called Crotin (available in the delicatessen).

You can serve this as it is or topped with green pesto and a sprinkling of chilli flakes, I topped mine with a teaspoon of Rose Hariss and some wild fennel fronds sniped with a scissors.  

  

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines. http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx

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