fennel bulb risotto
fennel bulb risotto

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fennel bulb risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Melt butter in a heavy-bottomed stock pot over medium heat.

fennel bulb risotto is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. fennel bulb risotto is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have fennel bulb risotto using 11 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make fennel bulb risotto:
  1. Get 4 cup chicken stock
  2. Make ready 2 cup arborrio rice
  3. Take 2 tbsp olive oil
  4. Get 1 nob butter
  5. Get 2 tbsp thyme
  6. Make ready 1 salt and pepper
  7. Get 1 cup white wine something you like
  8. Get 3 clove garlic minced
  9. Make ready 1 small white onion
  10. Make ready 5 tbsp Boursin cheese or other soft herb cheese
  11. Get 1 each fennel bulb chopped finely

Fennel is an aromatic herb with feathery fronds and a swollen bulb that is used as a vegetable. It has a strong flavour of aniseed, which becomes milder when cooked. It's a vegetable that's often overlooked in the UK, but popular throughout Mediterranean cuisine. Stir in the rice, wine, tinned and purée tomatoes and cook.

Instructions to make fennel bulb risotto:
  1. put stock and thyme in pot and simmer
  2. in a large skillet heat oil
  3. add finely chopped onion
  4. add fennel
  5. saute til soft
  6. add garlic
  7. add rice
  8. stir and coat
  9. add butyer
  10. stir and coat
  11. saute until u hear rice "sizzle and pop"
  12. pour in wine cold. this shocks rice.
  13. stir until intermittent til all wine evap
  14. add 1 ladel of warm stock
  15. as each scoop evaps add another until rice is tender but still has some structure.
  16. at this point add 2 -5 tbsp Boursin and melt in.
  17. salt and pepper to taste

Increase heat to moderate and add wine. Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Serve fennel bulbs in a range of savoury bakes, salads and stews. The mild aniseed flavour of this vegetable especially complements fish.. This new way with risotto makes an easy supper for two.

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