Fennel Risotto

History & Background

Ancient Mediterranean crop. Sweet fennel is Sicilian by excellence. The natural anise note makes a fresh, digestive risotto.

Ingredients for 4

• 320g Carnaroli rice
• 2 large fennel bulbs with green fronds
• 1 shallot
• ½ glass white wine
• Zest of 1 untreated orange
• 1L vegetable broth
• 60g cold butter
• 60g Grana Padano
• Extra virgin olive oil
• Salt, white pepper

Method

1. Dice the fennel; reserve green fronds.
2. Sauté the cubes in oil 5 min.
3. Blend half into a purée.
4. Sweat shallot with butter.
5. Toast rice and deglaze with wine.
6. Add broth for 12 min.
7. Fold in fennel purée and whole cubes.
8. Manteca off heat with butter, Grana and orange zest; garnish with the green fronds.

Wine pairing

Grillo or Catarratto: aromatic Sicilian whites.

Common mistakes

• Old fennel (fibrous, bitter).
• Throwing the green fronds.
• Too much Grana (covers the anise).