Risotto With Fennel

This elegant Risotto With Fennel offers a sophisticated twist on a classic Italian comfort food. The natural sweetness of the fennel bulb pairs beautifully with the rich, creamy texture of the arborio rice, creating a dish that is both light and deeply satisfying. As you slowly stir in warm broth, the rice releases its starches, resulting in a luxurious consistency without heavy cream. The subtle anise notes from the fennel provide a refreshing aromatic quality that cuts through the richness of the butter and cheese. This dish is ideal for date nights or special weekend gatherings, yet simple enough to master with practice. Serve it as a main course with a simple green salad or as a refined side dish.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 173.3

Dietary: Gluten-free

Description

This elegant Risotto With Fennel offers a sophisticated twist on a classic Italian comfort food. The natural sweetness of the fennel bulb pairs beautifully with the rich, creamy texture of the arborio rice, creating a dish that is both light and deeply satisfying. As you slowly stir in warm broth, the rice releases its starches, resulting in a luxurious consistency without heavy cream. The subtle anise notes from the fennel provide a refreshing aromatic quality that cuts through the richness of the butter and cheese. This dish is ideal for date nights or special weekend gatherings, yet simple enough to master with practice. Serve it as a main course with a simple green salad or as a refined side dish.

Ingredients

6 tablespoon Unsalted butter
1/2 cup Dry white wine
1 bulb Fennel, trimmed and finely diced
4 cups Vegetable or chicken broth, kept warm
1.5 cups Arborio rice
1 small Onion, finely diced
1/2 cup Parmesan cheese, grated
1 teaspoon Salt, plus more to taste
1/2 teaspoon Black pepper, freshly ground

Directions

1
Finely dice the fennel bulb and onion, separating the fennel fronds for garnish if desired.
2
In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat.
3
Add the diced fennel and onion, saut&# 195;Â©ing for about 5 minutes until softened and translucent.
4
Stir in the arborio rice, cooking for 1-2 minutes until the edges become translucent.
5
Pour in the white wine and stir constantly until it is fully absorbed.
6
Begin adding the warm broth one ladle at a time, stirring frequently.
7
Wait until each addition of broth is mostly absorbed before adding the next.
8
Continue this process for 18-20 minutes, until the rice is tender but still has a slight bite (al dente).
9
Remove from heat and stir in the remaining 3 tablespoons of butter and grated Parmesan cheese.
10
Season with salt and pepper to taste, then serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 173.3kcal

% Daily Value *
Total Fat 18.3g29%
Saturated Fat 11.5g58%
Cholesterol 48.4mg17%
Sodium 1.6mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.5g2%
Sugars 1.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep the broth warm in a separate pot while cooking. Adding cold broth to the hot rice will shock the cooking process and affect the creaminess.

Do not rinse the arborio rice. The surface starch is essential for creating the creamy texture of the risotto.

Risotto is best served immediately. It thickens as it sits and does not reheat well. If you must store leftovers, add a splash of broth or water when reheating.

You can substitute the fennel with celery or leeks for a different flavor profile, though the anise notes are traditional and delicious.

Keywords: risotto, fennel, italian, rice, creamy, dinner, vegetarian, arborio, comfort food, easy, weeknight, broth, onion, butter, parmesan, simmer, stir, starch, anise, vegetable

Read it online: https://www.chefs-mate.com/recipe/risotto-with-fennel-2/