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Friday, January 14, 2011

Fennel Risotto with Dry White Wine and Garlic

Fennel is a sweet vegetable with a subtle aniseed flavour. Team it with dry white wine to add depth and flavour to this simple vegetarian risotto.


Preparation time:  10 mintues

cooking time:        30 minutes

total time:             40 minutes


2 ½ cups hot vegetable stock
4 tbsp butter
1 fennel bulb (about 1 pound),sliced thin
4 cloves garlic, thinly sliced
3 shallots, finely diced
½  cup arborio rice
2 T dry white wine
2 T fennel fronds, chopped


1.       Bring the stock to a simmer in a small saucepan. In a frying pan, heat 2 tablespoons of the butter over a medium-high heat. Add the fennel, shallots and garlic and season to taste. Cook for 15 minutes or until soft, stirring occasionally. Set aside.
2.       Meanwhile, in a medium-sized heavy-based saucepan, heat the remaining 2 tablespoons of butter over a medium heat.  Add the rice and stir to coat in the oil and butter for 2 minutes. Season with a freshly groung black pepper. Stir in t1 tablespoon of white wine and increase the heat to bring to a gentle boil. When the liquid has been absorbed by the rice, start to add the hot stock, a half cup at a time.
3.      After about 20 minutes the rice should be creamy but still al dente. , Combine with the fennel, the fennel fronds and the remaining wine. Stir and season to taste