Risotto with Fennel
Submitted by lillou
Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minSliced fennel simmers in butter until it goes soft and sweet, then arborio rice joins the party and gets the slow, stock-ladling treatment that turns it creamy and lush. A pinch of nutmeg deepens the fennel’s natural anise flavor without anyone being able to put their finger on what that warm, mysterious note is.
The fennel gets a 10-minute head start covered, which softens it into silky ribbons before the rice goes in. From there, it’s classic risotto technique: hot stock added gradually, stirring constantly, until the rice releases its starch and builds that signature creamy consistency. The finish of cold butter and grated Parmigiano-Reggiano stirred off the heat brings it all together into something luxurious.
Serve immediately in warm bowls. Risotto waits for no one.
Kitchen Tips
- Keep the stock at a gentle simmer in a separate pot the entire time. Adding cold stock shocks the rice and slows cooking.
- Stir constantly. This isn’t a set-it-and-forget-it dish. The stirring releases starch from the arborio rice, which is what makes risotto creamy.
- The rice should be tender but still have a slight bite in the center. Mushy risotto means you’ve gone too far.
- Stir in the finishing butter and cheese off the heat. This keeps the butter emulsified instead of oily.
Variations
- Add sautéed Italian sausage for a heartier, protein-packed version.
- Toast the fennel seeds and sprinkle them on top for double fennel flavor.
- Use white wine in place of the first addition of stock for extra acidity and depth.
Ingredients
Directions
In a large heavy saucepan or flame-proof casserole, melt 3 tablespoons of the butter over low heat.
Add the onion and cook until softened, but not browned, about 3 minutes.
Stir in the sliced fennel.
Season with the salt and nutmeg; mix well.
Cover and simmer, stirring occasionally, for 10 minutes.
Meanwhile, bring the stock to a simmer in another saucepan.
After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter.
Add 2 cups of the hot stock.
Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, ½ cup at a time as the rice absorbs the liquid, about 20 minutes.
(If you run out of stock before the rice is done, use hot water). The finished dish should be moist but not soupy.
When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese.
Season with additional salt to taste and serve immediately in warm bowls.
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