Risotto with fennel and ricotta
As Carnaroli rice reached our shores, following Eatmania's introduction of Riseria Ferron products, I tried the following recipe:
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 | Vegetarian • Italian • Gluten Free • Risotto |
- 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
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.
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