by Londonfoodieny
View
my 7 recipes »
Photo by Londonfoodieny
Londonfoodieny's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 large fennel bulbs Ask a question about this ingredient
2 teaspoons honey Ask a question about this ingredient
4 sprigs thyme Ask a question about this ingredient
1 small onion Ask a question about this ingredient
1 1/2 cup risotto rice Ask a question about this ingredient
1 glass white wine or vermouth Ask a question about this ingredient
4 cups chicken broth Ask a question about this ingredient
1/4 cup lemon juice (2 lemons) Ask a question about this ingredient
2 lemons, zest of Ask a question about this ingredient
1/4 cup creme fraiche Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/2 cup finely grated Parmeggiano reggiano Ask a question about this ingredient
Heat the oven to 400F. Remove the green stalks entirely from one fennel bulb and with the other trim down to about 1 inch. Remove the outer layer of both the bulbs. Slice the fennel with the trimmed stalks into 1/2 inch slices lengthways. Dice the other bulb into roughly 1/4 inch pieces and set aside.
Ask a question about this stepPlace the sliced fennel on a sheet tray and drizzle with 1 Tbsp olive oil, the honey and a scatter with the leaves of one sprig of thyme Roast in the oven for 30-40 minutes or until they begin to caramelize, turning a couple of times and adding a splash of oil or water to the pan if they begin to stick.
Ask a question about this stepMeanwhile start the risotto. Heat up the stock in a small saucepan so that it is at a low simmer. In a large straight-sided pan heat the remaining 1 Tbsp of oil over a medium heat and add the chopped onion and chopped fennel to the pan. Stir to coat in the oil and then cover and allow to sweat, stirring every now and then for 15-20 minutes or until very tender. Remove the lid, turn up the heat, stirring every once in a while until the onion and fennel are golden. Again, add a splash of water to the pan if they begin to stick.
Ask a question about this stepAdd the rice and the leaves from a couple of thyme sprigs to the pan, stir to coat and then add the wine, stirring until the wine is almost completely evaporated. Start adding the stock, a ladle-full at a time, without adding additional stock until nearly all has evaporated. Stir the rice whilst keeping it at a gentle simmer the whole time.
Ask a question about this stepOnce all of the stock has been added and the rice is cooked but still has a bite to it, add the lemon juice. Cover and let sit for 5 minutes and then stir through the lemon zest, crème fraîche, butter and parmesan and season to taste.
Ask a question about this stepServe the risotto topped with the caramelized fennel slices and scatter with some thyme leaves.
Ask a question about this step
So many of my favorite ingredients in one dish. Putting this recipe on my must-try list. Can't wait - fennel, risotto and lemon - oh my.