FENNEL RISOTTO
| 🍽 Servings: 4 |
| ⏱ Prep time: 15 minutes |
| ⏱ Cooking time: 30 minutes |
| 📈 Difficulty: Easy |
| 🌱 Vegetarian |
FENNEL RISOTTO
INGREDIENTS
- 2 small shallots or fresh Tropea onions
- 40g olive oil
- 250g risotto rice, preferably Carnaroli risotto rice
- 600ml hot vegetable broth, preferably homemade
- 3 fennels
- Salt to taste
- Pinch of Piment d'Espelette
- 60g cold butter
- Plenty of Parmesan cheese, a block
- 1 lemon
- 60ml Ginger Shot Classic
PREPARATION
Clean and finely dice the shallots. Heat the olive oil in a pot and sauté the diced shallots over medium heat until translucent. Add the risotto rice and stir briefly. Then add 2-3 ladles of hot vegetable broth. Let the rice simmer gently.
Meanwhile, slice a piece of fennel very thinly. Marinate the fennel salad with salt, the juice of a lemon, and olive oil. Cut the second piece into small cubes. Process the trimmings and the third piece into juice using a juicer. Alternatively, cut the fennel into small pieces and blend very finely with some vegetable broth. 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 vigorously, and as soon as the liquid has been absorbed by the rice, add more hot vegetable broth.
Cut the cold butter into cubes. Grate the Parmesan finely.
As soon as the rice grains are al dente, immediately remove the pot from the heat. Add the butter pieces, the finely grated Parmesan, a little freshly squeezed lemon juice, a little olive oil, and the 60 ml ginger shot.
Cover the pot with a lid, without stirring, and let everything rest for 1-2 minutes.
Only then stir everything vigorously with a wooden spoon. Add a little more hot vegetable broth if necessary. Swirl the risotto repeatedly to bind it into a creamy consistency. Finally, season 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.
Stand the lemons on their bottom. Then, using a sharp knife, cut off the entire peel in strips, ensuring the white pith is completely removed from the lemon flesh. Cut out the individual lemon fillets with a knife between the membranes. It is best to hold the lemon over a small bowl to catch the juice.
Lemons bring freshness to every dish
FRIED CAPERS
INGREDIENTS
- 4 tbsp capers from a jar (important: caper berries, not caper buds)
- Plenty of vegetable oil for frying
PREPARATION
Drain the capers and pat them dry on a paper towel. Repeat this several times so that the capers are as dry as possible. Meanwhile, heat the oil in a pot and fry the caper berries at approx. 160 °C (Caution: risk of burns!). Drain on a paper towel and lightly salt.
TO SERVE
Divide the fennel risotto among deep plates. Top with the marinated fennel salad and garnish with the lemon fillets and fried capers.
This is what the finished risotto looks like: Bon appétit!
