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Does fennel and onion risotto sound familiar? If you've been to the
Risotto Home Page it's the one we used as an example there. This one has
all of the ingredients for this simple, Italian staple, though. Of course we
go that extra mile for you!
This is a variation of
Traditional Milanese Risotto.
New Italian Recipes Presents:
Italian Fennel And Onion Risotto (with peas)
Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen
and reserved for making
chicken or
shrimp stock.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock, preferably homemade
1/2 cup pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup Fresh, finely diced, Italian Parsley
!/4 cup grated parmigiano-reggiano
Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in
basil and fennel green scraps.
In a large cast iron skillet or large non-stick skillet,
heat 3 T olive oil to medium low.
Add the onions and fennel, and cover. Let the vegetables
soften and release their juices for at least ten minutes. Remove to a
separate bowl.
Add the other 3 T of olive oil to the same pan for 30
seconds, then add the Italian Arborio rice.
Toss with rice a few times to coat it well with oil. This
helps the rice to absorb the cooking juices slowly. It also helps create the
silky texture that we so love in a really professionally done risotto.
Add the onions and fennel back in with all their incredibly
flavorful juices.
Also, add the wine and let it reduce by about 3/4.
Now you add a ladle or two of the barely simmering stock,
stir a little, make sure the developing fennel and onion risotto is
completely covered with juices and simmer over low heat. let it just simmer
for a few, until the liquid is absorbed and the liquid level is just below
the top of the rice.
Add more stock. You don't have to stir this time but make
sure the rice is completely covered again.
And just keep repeating this for about fifteen or so. You
are just about done now, so add the peas.
Let the level of the liquid in your risotto reduce by about
half.
It's now time to taste for tenderness of the rice. If the
rice is tender enough for your personal taste (we like it really tender with
just a tiny bit of crispness), add the cheese and butter, stir them in
thoroughly and let the risotto continue to cook until almost all of the
liquid has been absorbed, then remove from heat.
Please let the dish stand for about 5-7 minutes and the
flavors will meld (marry) a bit more.
Serve in bowls (we've got these really cute Italian bowls we
serve risotto and pasta in).
Top with grated Parmigiano-reggiano and freshly chopped
Italian Parsley.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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