This risotto is a celebration of the superb vegetable that is fennel… and I wanted to capture the essence of fennel in every possible way when I created this recipe.
First the bulb itself is cut in small cubes and sautéed until tender to give the risotto its signature flavor. Then the risotto is topped with paper-thin, fresh fennel slices. As a last touch, the risotto is drizzled with olive oil that’s been infused with fennel fronds.
So we get to taste fennel in three different ways: cooked, raw and infused! This makes the risotto not only incredibly flavorful, but also wonderfully textured – the creamy rice topped with the crunchy fennel slices is just marvelous.
A celebration of the succulent vegetable indeed… Bon appétit!
There are many recipes with fennel on this site. Click here to take a peek.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.