Roast Fennel Risotto Recipes

FENNEL RISOTTO

Steps:

• Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
• Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

FENNEL & LEMON RISOTTO

Steps:

• Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
• Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
• Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
• When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

ROAST FENNEL RISOTTO

Steps:

• Pre-heat the oven to 200°C.
• Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
• Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
• Stir till almost absorbed, then begin adding stock, about a ladle (¼ pint) at a time, stirring regularly till almost absorbed.
• Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.
• Continue adding all the stock to the rice as described until used up and the rice feels cooked.
• Season to taste, perhaps erring on the side of caution.
• At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
• Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.