Best 6 Risotto With Fennel Vodka Recipes

FENNEL RISOTTO

Steps:

• Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
• Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

FARRO RISOTTO WITH FENNEL

Steps:

• Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.

RISOTTO WITH FENNEL AND OLIVES

Steps:

• Heat the stock to a simmer.
• Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
• Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
• Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
• Pit the olives, chop, and add to the rice. Then add the fennel seed.
• Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
• Grate the cheese.
• When the rice is cooked and moist, season with pepper and stir in the cheese.

FENNEL & LEMON RISOTTO

Steps:

• Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
• Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
• Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
• When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

CARAMELIZED ONION AND FENNEL RISOTTO

Steps:

• In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
• Simmer broth in a separate pot on the stove.
• To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

RISOTTO WITH FENNEL AND BROCCOLI

Steps:

• Steam fennel and broccoli separately until tender. Place in a food processor with a fourth cup of steaming water. Puree and season to taste with salt and pepper, and then set aside.
• Heat butter and oil in a heavy frying pan and saute the shallots until they are soft. Add rice and saute for one to two minutes, until the grains turn opaque. Add a half cup of hot chicken stock and stir frequently. When it has been absorbed by the rice, add another half cup.
• Add wine and cook until it is absorbed by the rice. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more. When rice is almost tender but still al dente, add pureed vegetables. Cook for a minute, then add the Parmesan cheese and the cream. Cook another minute, correct seasoning and serve.