|Fennel re-shoots, a bit small for tonight's dinner|
Anyway here is my recipe for my fennel and pea risotto. Risotto needs constant attention so you need to have all the elements ready to go. You can expect to be at the stove for 30 minutes and you . Serves 4.
2 Tbs Olive Oil
1 Tbs Butter
1 Brown Onion finely diced
1 large or 6 small fennel bulbs finely diced
250 gm Arborio Rice
1/2 Cup White Wine
5 Cups of Chicken Stock simmering
1 Cup Frozen Peas
1/4 Cup Parmesan or Pecorino if you prefer a milder flavour
Put your stock on and bring to simmer. While this is happening heat your oil and butter in a large heavy based pan. Add your fennel and onion (or the odds and ends you might have) plus a pinch of salt and cook with out browning on a medium heat until the onion is soft and translucent. Add the rice and cook for 2 minutes stirring continuously. Add the wine and stir until fully absorbed. You can then start adding the simmering stock one ladle full at a time. Do not add the next ladle until the previous one if full absorbed. When you have only one ladle left it is time to add the peas. Once the last lot of stock is absorbed remove from the stove and stir in the cheese and 1 tbs butter.
Have you ever had fennel re-shoot?
What is you favourite risotto?