FENNEL RISOTTO
| 🍽 Servings: 4 |
| ⏱ Working time: 15 minutes |
| ⏱ Cooking time: 30 minutes |
| 📈 Difficulty: Easy |
| 🌱 Vegetarian |
FENNEL RISOTTO
INGREDIENTS
- 2 small shallots or fresh Tropea onions
- 40 g olive oil
- 250 g risotto rice, preferably carnaroli risotto rice
- 600 ml hot vegetable broth, preferably homemade
- 3 Fennel
- Salt n.b.
- Pinch of allspice d'Espelette
- 60 g cold butter
- Plenty of Parmesan cheese on the piece
- 1 lemon
- 60 ml Ginger Shot Classic
PREPARATION
Clean and finely dice the shallots. Heat the olive oil in a saucepan and sauté the shallots over a medium heat until colourless. Add the risotto rice and stir briefly. Then pour in 2 - 3 ladles of hot vegetable stock. Let the rice simmer gently.
Meanwhile, finely slice a piece of the fennel. Marinate the fennel salad with salt, juice of one lemon and olive oil. Cut the second piece into small cubes. Juice the sections and the third piece in a juicer. Alternatively, cut the fennel into small pieces and blend finely with some vegetable stock. Add the fennel juice to the rice and continue to simmer gently.
Add the fennel cubes and season with salt and piment d'Espelette. Do not stir the risotto too much and as soon as the liquid has been absorbed by the rice, pour in hot vegetable stock again.
Cut the cold butter into cubes. Finely grate the Parmesan cheese.
Once the rice grains are cooked al dente, immediately remove the pot from the heat. Add the pieces of butter, the finely grated Parmesan cheese, some freshly squeezed lemon juice, some olive oil and the 60 ml of Ginger Shot.
Cover the pot with a lid, without stirring beforehand, and let everything rest for 1 - 2 minutes.
Only now stir everything together vigorously with a wooden spoon. Add some hot vegetable stock as needed. Keep swirling the risotto and thicken it. Finally, season to taste with salt.
The first preparations for the risotto
LEMON FILLETS
INGREDIENTS
- 2 lemons
PREPARATION
For the lemon fillets, first cut off the top and bottom ends of the lemon so that the flesh is already visible.
Turn the lemons upside down. Then, using a sharp knife, cut down the entire peel in strips so that the white skin is completely removed from the flesh of the lemon. Cut out the individual lemon fillets with a knife between the separating skins. When doing this, it is best to hold the lemon over a small bowl to catch the escaping juice.
Lemons bring freshness to any dish
FRIED CAPERS
INGREDIENTS
- 4 tbsp capers from the jar (important: caper flowers, not caper berries)
- Plenty of vegetable oil for frying
PREPARATION
Drain the capers and pat dry on a paper towel. Repeat this several times so that the capers are as dry as possible. In the meantime, heat the oil in a saucepan and fry the caper flowers at approx. 160 °C (caution: danger of burning!). Drain on a paper towel and salt lightly.
ARRANGEMENTS
Divide the fennel risotto between deep plates. Place the marinated fennel salad on top and garnish with the lemon fillets and fried capers.
This is what the finished risotto looks like: Bon appétit!
