Tag Archives: food quality adds to life quality

A Very Distinctive Fennel Risotto

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Italian inspired:  a fennel gives the dish this special, delicate aroma and white wine makes it rich. It’s creamy and same time very light. A fennel is widely used in Italy but really underestimated in my region; shame shame shame

1 fennel bulb

olive oil

garlic clove

1 cup bulgur or rice

1 onion

2 teaspoons lemon juice

150 ml white  wine

vegetable stock cube

pinch of salt

option: hard cheese (parmesan)

 

Cover bulgur with 1 cup of cold water and set aside for 10 min. Heat the oil on a frying pan and add chopped onions and crushed garlic clove. Cook until onion gets transparent.  Add chopped fennel and fry for 3-5 minutes. Add half portion of wine and simmer for 2-4 minutes: fennel needs to be soft.

Add another cup of water to bulgur together with other half of wine, vegetable stock , pinch of salt and 1 tablespoon of olive oil. Cook on a low heat until bulgur absorbs the liquids but it doesn’t get dry. I always watch at least 2 tablespoons of liquid are left unabsorbed so that the dish stays creamy but not watery. Add fennel with onions and lemon juice, mix everything together and cook for another few minutes. Top with grated parmesan.

 

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