Fennel Risotto
Getting risotto right isn't always easy but incredibly delicious. It doesn’t have to take long but requires your constant attention. Also: it’s worth buying high quality ingredients, especially for the stock and rice.
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Ingredients
4 servings
300 g
2
1
200 g
Risotto rice (carnaroli or aborio)
Fennel
Zucchini
Frozen peas
1 glass
100 g
1,5 L
1/2
50 g
1
2 cloves
Dry white wine
Margarine or butter
Stock (vegetable)
Lemon juice and zest
Parmesan
Yellow Onion
Garlic
Make it a dinner party 🎉
Getting a 'perfect' risotto involves a lot of subtle details but is worth it. Read up on it here.
Prep
15 min
It's important to prepare before you start cooking. There is no time to cut things when cooking risotto.
- Pre-heat oven to 200°C (if possible use fan oven at 175°C)
- Dice onion and mince garlic
- Cut away the fennel stalks and cut like an onion into medium thick strips
- Cut zucchini into quartered slices
- Grate some of the Parmesan
- Prepare a baking sheet with the fennel and zucchini. Drizzle with olive oil and pepper and salt.
- Set the table (it's best to serve risotto immediately)
Cook
20 min
Sauté onion
medium/high heat (in oil) until soft but not coloured
~3 min
Boil water and mix stock
keep it at a low boil
Add risotto rice and garlic
stir so the rice becomes glassy but don't let
it brown ~2 min, season with salt and pepper
Add white wine
it should sizzle. Cook until you don't see any
liquid from the wine ~2 min
Put fennel & zucchini into oven
~20 min at 200°C
Start adding hot stock, one bit at a time
stir until nearly all has been absorbed - the rice
should always be soft rather than dry. Repeat this
process until the risotto is soft but still has a little bite ~12 min
Taste and add salt and pepper if needed
Squeeze in lemon juice while cooking risotto
Keep stirring and adjust heat if it's too hot, you have to avoid burning the risotto
When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously
~2 min
Mix in the roasted fennel and zucchini or serve it on top of the risotto
A perfect risotto is creamy and much more fluid than rice (that's why risotto is served on a deep plate)
This is a recipe from the Fork Ranger book
Super lekker weer dit recept!