Fennel Risotto: Difference between revisions
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New page: {{RecipeSummary |PrepTime=10 min |CookTime=30 min |Rating=Delicious |Yield=6-8 servings |Source=[http://www.rsfarm.com/ Rock Springs Farm] }} === Ingredients === * 2 medium fennel bulbs wi... |
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=== Ingredients === | === Ingredients === | ||
* 2 medium fennel bulbs with fronds | * 2 medium fennel bulbs with fronds | ||
* | * 6 c chicken stock, warm | ||
* 1/4 c butter | * 1/4 c butter | ||
* 1 T olive oil | * 1 T olive oil | ||
| Line 22: | Line 22: | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Risotto]] | |||
[[Category:Fennel]] | |||
Latest revision as of 00:51, 6 October 2024
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 30 min |
| Source | Rock Springs Farm |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 2 medium fennel bulbs with fronds
- 6 c chicken stock, warm
- 1/4 c butter
- 1 T olive oil
- 1 onion, finely chopped
- finely grated zest of 2 lemons
- 1 1/2 c risotto rice
- 1/3 c white wine
- 1 1/2 c grated Asiago or parmesan
- 2 T cream
Preparation
Wash and trim fennel, reserving fronds. Finely slice bulbs. Heat butter and oil; cook onions until softened but not browned. Add fennel and zest; mix well. Add rice and stir until grains are coated, ~1 minute. Pour in wine, stir until absorbed. Finish as for risotto. Add cheese, salt and pepper to taste. Remove from heat, cover, let rest at least 2 minutes. Serve on warm bowl or plate, topped with reserved fronds.
