Serves 4
Ingredients
- 2 large fennel bulbs
- ¼ cup plus 3 tablespoon olive oil
- 2 cups wild rocket
- 2 shallots, finely chopped
- ½ cup white wine
- 1½ cups Arborio rice
- 3 tablespoons butter
- 5 cups chicken stock
- ½ cup freshly grated parmesan cheese
- salt and pepper
Method for the caramelised fennel
Remove the tough outer layers of the fennel bulbs. Cut bulbs in half vertically and remove the cores. Cut the bulbs into 25mm thick slices.
Heat ¼ cup olive oil in a large sauté pan over medium heat. Add sliced fennel when the oil is hot. Cook for about 10 minutes, stirring occasionally, until the fennel is caramelised and tender. The fennel must browned, not steamed. Season to taste with salt and pepper. Drain off any excess oil and set aside. Caramelised fennel will hold in the refrigerator for about a week and can be reheated and used with grilled fish.
Method for the risotto
Bring chicken stock to a boil slowly on a burner next to the one you will use for the risotto. Put 3 tablespoons olive oil in a large, heavy-bottomed pot and heat. Add the shallots and stir until they are soft but not browned. Add the rice and stir so it is coated well with oil. Add the white wine and stir well. Add the warm stock, one ladle at a time, stirring constantly. Begin to taste the risotto after 20 minutes. It should be tender but slightly firm. Continue adding liquid until it is done. Risotto should be slightly moist but not runny when it’s done.
When risotto is about 2 minutes from done add the butter, cheese, wild rocket and fennel. Check for seasoning and add salt and pepper as desired. Serve immediately on its own or with grilled fish.
Lisa Thorsen
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