Susan from Food Blogga
Makes 2 main or 4 side servings.
2 teaspoons olive oil, divided
1 teaspoon butter
1 diced shallot, divided
½ cup Arborio rice (risotto)
2 1/2 cups low-sodium broth, or as much as needed
1/4 cup dry white wine
½ teaspoon fennel seeds
1 cup fennel, chopped
1/8 cup chopped sun-dried tomatoes (about 3 tomatoes)
¼ cup heavy cream or half ‘n half
1/8 cup grated Parmesan cheese
1/8 cup pine nuts, toasted
1 Tbsp butter, optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling
Place pinenuts in a small, dry skillet over medium
heat. Shake pan in a back-and-forth motion until pinenuts are golden
and aromatic, about 1-2 minutes.
heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.
the risotto, start by sautéing half the shallots in 1 teaspoon olive oil and
butter. Add the Arborio rice; toast for about 1 minute. Cook the
risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously;
don’t, and you don't have to either. You can stir occasionally; just
make sure the risotto
absorbs the liquid before adding more. It will become tender and
creamy as it cooks. Season will some salt about halfway through so it
blends well, and add the white wine. 4-5 cups of broth works for this
recipe, but use more or less as needed. It takes about 20
minutes for the risotto to become completely cooked. Taste it -- it
should be wonderfully creamy and thick. It’s best al dente, which means
it should still retain some firmness when you chew it.
After about 10
minutes of cooking the risotto, place a large skillet over medium heat.
Add the dry fennel
seeds and toast for about 1 minute or until aromatic. Then add 1
teaspoon of olive oil, the other half of the shallots, fennel,
sun-dried tomatoes, and some salt and pepper. Sauté over medium heat
until the fennel
becomes slightly softened but not mushy, about 7-8 minutes. At this
point, the risotto should be cooked, so add the sautéed fennel to it
and stir well. Add the cream or half n’ half; stir until mixed
in well and heated, about 1 minute. Turn off heat, then add the Parmesan cheese so it will melt more slowly. Add some salt
and pepper to taste. Adding 1 tablespoon of butter at this
point adds a touch more creaminess, but it's optional.
Plate your risotto, topping it with the toasted pine nuts and some grated Parmesan. Drizzle some extra virgin olive oil on top for an extra Mmmmmm and serve immediately.