Fennel Risotto
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Fennel Risotto
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Rich, creamy and luxurious. This fragrant fennel risotto has a subtle and light aniseed note in a rich, creamy sauce. As risottos go this is a dreamy, light and bright Italian classic.
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Ingredients
- 2 tbsp olive oil
- 1 small fennel bulb (about 5.5oz/150g) (very finely diced)
- ½ tsp fennel seeds
- 1 cup carnaroli, vialone nano or arborio rice
- 1 cup white wine (dry)
- 6 cups stock (chicken or vegetable)
- 2 oz unsalted butter
- 1 cup Parmigiano Reggiano cheese (finely grated)
- ½ tsp salt
Instructions
- Heat the stock in a pan until just about to boil. Reduce the heat to very low to keep hot next to you as you make the risotto.
- Heat the oil in a large, deep pan over a moderate heat until just hot. Add the fennel and fennel seeds and fry gently for 4-5 minutes until soft and lightly golden.
- Add the rice and stir fry for 1-2 minutes until well coated with the oil and fennel. Pour in the wine and let is sizzle then reduce for 2-3 minutes until almost gone.
- Ladle into the rice about 3-4 spoonfuls of stock until just submerged. Let this come to a light simmer. Stir the rice as it cooks to release the starch. This will create the creaminess.Let most of the liquid be absorbed by the rice before spooning in more hot stock. Repeat this process of adding stock and reducing for around 20 minutes. The rice should be cooked at 20 minutes. Soft, with a little bite, but not grainy.When cooked, remove from the heat - you should have a lightly soupy consistency.
- Add the butter and cheese and beat vigorously into the rice. This will achieve a lovely rich, creamy consistency. It should be soupy and creamy and not dry, like a regular rice.
- Spoon into bowls and garnish with more cheese, pepper and some fennel leaves.
Notes
- Creamy risotto! You need to mantecare!!
- To create the most wonderful creamy risotto, butter and cheese is beaten into the dish at the end of cooking. It's an essential stage to most risottos (with the exception of seafood).
- This stage is known as "Mantecare" - and without exception, when I cook risotto I repeatedly shout (in an old lady Italian accent) the words "Mantecare! Mantecare! Mantecare!" as I finish the dish.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
51g
(17%)
Protein
13g
(26%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
47mg
(16%)
Sodium
2137mg
(89%)
Potassium
346mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1379IU
(28%)
Vitamin C
7mg
(8%)
Calcium
336mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 47mg | 16% |
| Sodium | 2137mg | 89% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 7mg | 8% |
| Calcium | 336mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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