Fennel Risotto with Vodka
If you've never had fennel before this is a great first dish to make. Neither my girlfriend or I had tried it before. It gives the risotto an overall sweet taste, make sure you chop it a little finer if you have texture issues.
If you've never had fennel before this is a great first dish to make. Neither my girlfriend or I had tried it before. It gives the risotto an overall sweet taste, make sure you chop it a little finer if you have texture issues.
- salt and pepper to taste
- 1 large onion finely chopped
- 2 tbsp vegetable oil
- 2 large fennel bulbs
- 6 tbsp unsalted butter
- 1 3/4 cups risotto or carnaroli rice i substituted
- 2/3 cup vodka or lemon-flavored vodka if you can find it
- 5 2/3 cups vegetable stock simmering
- 2/3 cup parmesan cheese freshly grated
- 5-6 tbsp lemon juice
- Carbohydrate 23.4019573595686 g
- Cholesterol 39.569333337071 mg
- Fat 18.8923106696347 g
- Fiber 0.510000014305115 g
- Protein 1.75684000163351 g
- Saturated Fat 9.64345157586393 g
- Serving Size 1 1 Serving (1682g)
- Sodium 6461.07372279291 mg
- Sugar 22.8919573452635 g
- Trans Fat 1.08437607509613 g
- Calories 333 calories
Step-by-step
- Trim the fennel, reserving the fronds for the garnish, if desired. Cut the bulbs in half lengthwise, then remove the V-shaped cores and chop the flesh coarsely. (If you like, add any of the fennel trimmings to the stock for extra flavor.)
- Heat the oil and half the butter in a large, heavy saucepan over medium heat. Add the onion and fennel and cook for about 2 minutes, stirring frequently, until the vegetables are soft. Add the rice and cook for about 2 minutes, stirring frequently, until the rice is translucent and well coated with oil and butter.
- Pour the vodka into the rice. It will bubble and rapidly evaporate almost immediately. Add a ladleful of the stock. Cook, stirring constantly, until the ladleful of liquid is absorbed.
- Continue stirrin gin the stock, about half a ladleful at a time, letting each addition be completely absorbed by the rice before adding the next. This should take about 20-25 minutes. The finished risotto should have a creamy consistency and the rice should be just tender, but firm to the bite.
- Stir in the remaining butter, grated Parmesan cheese, and lemon juice. remove from the heat, cover, and let the risotto stand for 1 minute.
- Garnish the risotto with a few of the reserved fennel fronds, and serve.
Softened bulb and onion release an anise aroma into the fat before the grains go translucent, setting a sweet base that absorbs simmering vegetable stock over twenty-five minutes of steady stirring. Balancing this rich starch requires careful thought about accompaniments. Roasted bitter greens like radicchio or endive cut through the heavy dairy profile of butter and freshly grated Parmesan cheese. Alternatively, grilled white fish seasoned simply with black pepper and olive oil provides a clean, protein-heavy contrast without competing with the distinct licorice notes of the fennel. Regarding adjustments, substituting standard vegetable stock with a mushroom-infused broth deepens the earthiness, while omitting the cheese entirely shifts the dish toward a lighter profile. Carnaroli rice performs identically to Arborio if swapped on a one-to-one ratio, maintaining the essential al dente bite. Ensuring the stock remains at a simmering temperature during incorporation prevents the cooking liquid from dropping the pan temperature, which guarantees even starch gelatinization. Fresh lemon juice added at the very end brightens the entire pot, neutralizing any cloying sweetness from the caramelized aromatics. Leftovers keep for up to forty-eight hours in a sealed container, though reheating requires a splash of water to restore the proper loose texture.
