Recipe: Fennel Risotto

I love risotto. I would happily make it for dinner every night. To me it's totally worth all the "hassle" of stirring and slowly adding liquid. I always make it with stock, though, because it adds so much flavor. I picked up a bulb of fennel a couple weeks ago and realized I had no idea what to do with it... but then I thought risotto would be good. The internet provided plenty of inspiration, as usual, and I ended up with a pretty tasty dish!

Chop chop chop!

Caramelized Fennel Risotto (adapted from The Corner Kitchen)
Notes: Don't worry about the licorice/anise smell of the fennel. You barely notice it in the final dish. I panicked briefly when I was prepping because Dan hates licorice (to the point where he won't even kiss me if I've eaten black licorice jelly beans!) - but most recipes assured me that it wouldn't be an issue.

1 bulb fennel, cored and diced, fronds reserved
1-2 cloves garlic, minced
1-2 T cooking oil
1-2 T butter
1 cup arborio rice
3 cups chicken stock or water, kept warm on the side
1 c Parmesan cheese (we have pecorino Romano at the house)

Heat the butter and oil in a medium-size, deep saucepan over medium heat. Add the fennel and cook slowly until caramelized, about 30 or so minutes. I was very impatient so I didn't cook as long as I could have.

Cook faster!

When nice and caramelized, add the rice and stir to coat in the oil. Cook a few minutes until the grains turn translucent, then add about 3/4 cup stock. It will sizzle, so make sure to stir up the yummy bits from the bottom of the pan. Stir until the liquid is almost fully incorporated, then add another 3/4 cup stock. Continue stirring and adding stock until the rice is tender and creamy. Taste to make sure it's done enough for you, adding more stock or water if needed.

Almost done.

Stir in the cheese, remove from the heat, and season with salt and pepper. Serve hot with additional cheese and finely chopped fennel fronds to garnish.

Finished product. It was great!