Fennel is a valuable asset for our health especially in winter when the variety of vegetables decreases. The risotto that I propose was invented when I had a craving for rice and little time to make it. I thought I’d add toasted hazelnuts that with their caloric intake can transform a risotto with vegetables into a main dish. This preparation amazed my family who found it unusual but very delicious.
RISOTTO WITH HAZELNUTS AND FENNEL
Preparation time: 20 minutes | Cooking time: 20 minutes
1 fennel bulb
1 small sweet onion
1 glass of white wine
7 oz Carnaroli rice
1 teaspoons granulated vegetable broth
2 tablespoons Parmesan cheese
1 oz of butter
20 toasted hazelnuts
salt and pepper
- Bring 4 cups of the water to a boil in a sauce pot.
Grate the onion and fennel with a grater with large holes. Keep the fennel fronds (fennel leaves close to the white bulb).
- Add to a saucepan with three tablespoons of water and a bit of salt. Let simmer for about 10 minutes.
- Add the rice, stir with a wooden spoon and allow to simmer until the rice is dry. Pour in half the wine, let it evaporate, stirring constantly, then add the remaining wine and broth granules.
- Cook the rice for about 20 minutes, adding water from time to time. The rice should get soft but not soupy.
- Turn off the heat, add the butter and cheese, fennel fronds, chopped fennel and let sit for two minutes. Roughly chop the hazelnuts.
- Place the rice in individual dishes, place one hand on each plate of nuts. Serve immediately while still hot.