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5.0 from 3 votes

Fennel Risotto

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 526 kcal
Course: Main Course , Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.