Fennel and Leek Risotto

My Favourite RisottosFennel and Leek Risotto myfavouritepastime.com

Fennel is also known as sweet fennel, Florence fennel or finocchio (Italian). Italy and France produce more fennel than any other country. It’s filling and yet very low in calories, so  is excellent for snacking when you’re watching your weight. It has a mild, sweet flavour.

Fennel and Leek Risotto myfavouritepastime.comHeat olive oil in a skillet or saucepan over medium heat. Add the fennel seeds and lightly brown them.

Fennel and Leek Risotto myfavouritepastime.comAdd the celery and sauté about 5 minutes until soft.

Fennel and Leek Risotto myfavouritepastime.comAdd the fennel and continue cooking until they begin to soften.

Fennel and Leek Risotto myfavouritepastime.comAdd the rice and stir for about 3 minutes until the rice is fully coated with oil. Add the wine and cook until absorbed.Continue ladling the stock until the rice is cooked to your desired doneness

Fennel and Leek Risotto myfavouritepastime.comStir in the Pecorino Romano and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes and serve topped with the extra Pecorino Romano.

Fennel and Leek Risotto myfavouritepastime.com

Fennel and Leek Risotto myfavouritepastime.com

Fennel and Leek Risotto

Preparation time; 30 minutes; Cooking time: 45 minutes; Serves: 4-6

Ingredients

  • 6-8 cups vegetable stock
  • 2-3 tablespoons olive oil
  • 1 teaspoon fennel seeds,
  • 2 leeks, light green and white parts, halved lengthwise and sliced crosswise
  • 4 celery stalks, halved lengthwise and sliced crosswise
  • 1 large fennel bulb, quartered lengthwise and sliced crosswise
  • 2 cups (14oz, 400g) Arborio rice
  • 125g (4oz) pancetta, chopped (optional)
  • ¾ cup (6fl oz, 180ml) dry white wine
  • ½ cup freshly grated Pecorino Romano cheese
  • Salt and freshly ground pepper
  • Fresh fennel fronds and grated Pecorino for topping

Instructions

  1. Bring chicken or vegetable stock to the boil over high heat, in a small pot. Reduce the heat to low and keep the stock (broth) hot.
  2. Heat olive oil in a skillet or saucepan over medium heat. Add the fennel seeds and lightly brown them. Add the celery and sauté about 5 minutes until soft. Add the fennel and continue cooking until they begin to soften.
  3. Add the rice and stir for about 3 minutes until the rice is fully coated with oil. Add the wine and cook until absorbed.
  4. Add 1 cups of the hot stock and cook stirring over medium-low heat until absorbed. Gradually add the remaining stock, half a cupful at a time, allowing the rice to fully absorb the liquid before adding more and stirring constantly. (After the addition of at least 7 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
  5. Once all the stock has been absorbed (20-25 minutes), the rice should be soft and creamy, with a slight resistance to the bite.
  6. Add the Pecorino Romano and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes and serve topped with the extra Pecorino Romano.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

18 thoughts

  1. My experience making risotto was a disaster, I think electric stoves are horrible in some ways when trying to adjust temperature….mine was too hot, even on low and I ended up with a dry almost burnt mess! However, yours looks absolutely divine! It looks like a “comfort food” and right now I sure could use it….picked up a virus and it’s laid me up for days already! So for now, I shall simply gaze at your dishes and pretend I’m having it for dinner! Hope all is well with you Liz.

    1. Sorry to hear you picked a virus. I hope you feel much better. I just made a roasted butternut squash risotto tonight for appetizer. It tasted great but I’ve been eating so much today we skipped the entree. Have a wonderful weekend.
      Liz

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