Plant Oriented Cooking

RECIPE: Fennel Risotto

Leave a comment


  • 6 cups low-sodium chicken broth
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium fennel bulbs, cored and thinly sliced lengthwise
  • Kosher salt
  • 1 1/2 cups arborio rice (14 ounces)
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons fennel fronds, plus more for serving


  1. Melt 4 tablespoons of the butter over moderately high heat.
  2. Add the onion and fennel, season with salt and cook over moderately high heat, stirring, until softened, about 10 minutes.
  3. Add the rice and cook for 1 minute, stirring constantly to coat the rice with butter.
  4. Add 1 cup of warm stock and cook over moderately high heat, stirring constantly, until nearly absorbed.
  5. Continue adding the stock 1 cup at a time and stirring constantly until it is nearly absorbed between additions.
  6. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
  7. Stir in the remaining 2 tablespoons of butter, the 1 1/2 cups of cheese and the 2 tablespoons of fennel fronds.
  8. Garnish with more fennel fronds and serve immediately, passing grated cheese at the table.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s