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Friday, Apr 18th

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Paradise Found

Risotto with fennel and ricotta

As Carnaroli rice reached our shores, following Eatmania's introduction of Riseria Ferron products, I tried the following recipe:


 
Risotto with fennel and ricotta

Information

Main Ingredient Risotto rice
Preparation Time Up to 15 mins: Quick
Cooking Time Less than 30 mins
Course Main
Recipe Serves 4
Recipe Type VegetarianItalianGluten FreeRisotto
Ingredients
  • 1 basic risotto recipe
  • 1/2 tsp fennel seeds
  • 2 garlic cloves
  • 2 fennel bulbs
  • sea salt
  • 4 tblsp ricotta
  • zest and juice of 1 lemon
  • parmesan cheese
Method

Bash up fennel seeds with a pestle and mortar turning them into a powder. Take a saucepan, addsome olive oil and fry the finely chopped garlic until softened. Add fennel seeds and the fennel bulbs, finely sliced. Season with salt and pepper, cover pan with lid and leave to simmer on low heat for around 20 minutes until the fennel is soft.

Start preparing the stock and the risotto by following the instructions indicated in the basic recipe for Carnaroli rice. Halfway through the cooking time, delicately stir in the sautéed fennel and continue with the cooking of the rice.

When it's ready add the crumbled ricotta and grated lemon zest. Serve sprinkled with fennel tops and parmesan shavings.

For a first hand experience book your table at the Degustation: Riso and Risotto by Gabriele Ferron.

Related recipes

Risotto with fennel and ricotta
Risotto with artichokes and lemon
Risotto with Parmigiano Reggiano
Risotto with spinach

 

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