Fennel Risotto

This recipe is just like any other risotto recipes. You finely slice the fennel then sauté in butter on a low heat until transparent, do not let them brown, then set aside. For convenience’s sake I used frozen peas – just run them under some cold water in a colander.

Add a finely diced shallot to the pan with some oil, cook until transparent then add the rice and repeat the stock-stir process. Add the juice of half a lemon or ¼ verjuice. When the rice is almost cooked add the fennel and peas (and season), you should do this at the very last minute as you don’t want to overcook the peas and make the turn grey. Add some grated parmigiano reggiano and serve.

A tip: Must serve with parmigiano reggiano because the tartness of the lemon juice/verjuice and the aniseed flavour of the fennel will seem overpowering. Believe me, it won’t taste good.