by Sodium Girl
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my 17 recipes »
Sodium Girl's Notes:
Expand2 cups water Ask a question about this ingredient
1 cup low sodium vegetable (or for non-vegitarians, chicken broth) Ask a question about this ingredient
3 cups oyster mushrooms, roughly chopped Ask a question about this ingredient
1 small white onion Ask a question about this ingredient
1 large fennel bulb with fronds Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
2/3 cups Arborio rice Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
1 orange, juice and grated peel Ask a question about this ingredient
2 teaspoons black pepper Ask a question about this ingredient
1 teaspoon red chili pepper flakes Ask a question about this ingredient
Finely chop onion and garlic.
Ask a question about this stepWash fennel and cut off the stalk and fronds (save these and keep whole). Halve bulb and chop into 1/4 inch cubes.
Ask a question about this stepIn a small pot, bring vegetable broth and water to a boil.
Ask a question about this stepIn a tall, heavy pot melt the butter and allow it to brown, 4 minutes.
Ask a question about this stepAdd onion and garlic to butter. Saute for 5 minutes or until onion is translucent.
Ask a question about this stepAdd fennel and saute for another 5 minutes.
Ask a question about this stepAdd rice and saute for 5 minutes, stirring constantly.
Ask a question about this stepIncrease heat to medium and add the wine and fennel fronds. Continue to stir.
Ask a question about this stepOnce the wine has been fully absorbed, add a 1/2 cup of broth and stir. Cook until the broth has been absorbed and add another 1/2 cup. Continue this routine (pour/stir/absorb/pour some more) until all the broth has been used. Rice should be creamy, but not too mushy. So when it looks and taste right, hold off on the remainder of the broth
Ask a question about this stepHeat oven to 380 degrees and grease your cupcake tin.
Ask a question about this stepStir in mushrooms, ricotta, and orange juice. The ricotta may look a little clumpy, but it will completely melt in the oven.
Ask a question about this stepTake out full fennel fronds and scoop risotto into the cupcake tin and fill to the top. Cook for 25 minutes or until the top of each risotto cake is crisp.
Ask a question about this stepBroil on low for 5 minutes before serving.
Ask a question about this stepTo plate, scoop out and place, crisp side on top, on a plate and add a spoonful of ricotta and some orange peel on top.
Ask a question about this step
