Venetian Risotto with Caramelized Fennel and Onion

• Produce

  • 200 g Fennel
  • 1/2 Fennel, medium
  • 1 handful Fennel tops
  • 1 1/2 Onion, small
  • 2 Shallots, medium

• Canned Goods

  • 2 cups Vegetable stock, good

• Baking & Spices

  • 1 Pinch Nutmeg
  • 2 pinches Pepper
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 Pine nuts, toasted

• Dairy

  • 1 1/2 tbsp Butter
  • 1 Cheese, grated

• Other

  • A little grated orange zest

Found on hortuscuisine.com

Description

Ingredients

• 1 tablespoon olive oil
• 1½ tablespoons butter
• ½ a small onion, finely chopped
• 2 medium shallots, finely chopped
• 200 g (about half a medium) fennel, finely chopped
• A handful fennel tops, finely minced
• 170 g risotto rice, like Arborio or Carnaroli (brown rice is good too, see instructions below)
• Pinch nutmeg
• Salt as needed
• 2 pinches pepper
• About 2 cups good vegetable stock
• ½ a medium fennel, finely sliced
• 1 small onion, finely sliced
• 1 tablespoon olive oil
• Salt and pepper
• Grated cheese, like Parmigiano or Grana
• Toasted pine nuts
• A little grated orange zest
• Extra virgin olive oil

Directions

• Add the olive oil, butter, onion and shallots to a casserole, and let them sweat, stirring often, for about 5 minutes. Add the fennel and fennel tops, stir and cook for 5 more minutes.
• Add the rice and stir to toast it for a minute. When it starts to release the starch, add salt (1/2 to 1 teaspoon, depending on the stock you are using), pepper and nutmeg, stir well, and add the stock one ladleful at a time. Once the risotto absorbs all the stock, add another. Continue until the rice turns creamy and luscious, 15 to 20 minutes depending on the kind of rice you are using (check the package). You can also make it allonda, which is soupy risotto, by just adding more stock when the rice is done. Be careful not to overcook the rice, or it will turn mushy.
• Toss the vegetables in a tray with the oil, salt and pepper, and bake at 390 F˚ / 200 C˚ until golden brown, about 10 - 15 minutes. Check them often!
• You can also caramelize them by cooking them in a pan on a very low heat.
• Serve the risotto immediately with a generous grating of high quality grated cheese, toasted pine nuts, a little orange zest if you please and extra virgin olive oil.
• Brown rice needs to cook for much longer, about 40 minutes. Adjust the liquid accordingly, and cook until fully evaporated. Serve with cheese to make it creamy.