Risotto al finnochi e ricotta by Magnus Nordlander
Based on a recipe from Jamie Oliver
I am a big fan of risotto, and this one especially. Come to think about it, how can you not be, risotto is creamy, smooth and delicious, if you pair it up with fennel and ricotta, you simply cannot go wrong.
You can make this vegetarian by using vegetable stock instead of chicken broth. It doesn't make that big a difference.
Ingredients for 4 servings
- 14 1/8 ounces of risotto rice, e.g. arborio or carnaroli
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, finely sliced
- 7/8 cup of dry white vermouth
- 4 1/8 cups of chicken broth
- 2 fennel bulbs, finely sliced
- 2 teaspoons of dried chile, crumbled
- 1 teaspoon of fennel seeds, crushed
- 3 tablespoons of lemon juice, freshly squeezed
- 2 5/8 ounces of ricotta cheese, crumbled
- 3 1/2 ounces of parmigiano-reggiano, grated
- 1 3/4 ounces of butter, cubed
- salt
- black pepper, freshly ground
Instructions
Pour the chicken broth into a pot and bring to a simmer. At the same time, start softening fennel in a skillet along with the chile and crushed fennel seeds in a little olive oil, and begin sweating the onion, the celery and the garlic in some olive oil, in a bigger pot.
When the onions and the celery are slightly translucent, up the heat, add the rice, and toast it slightly. Add the vermouth, which should immediately begin to boil. Reduce the heat to a simmer. Stir often, and when the rice has soaked up most of the vermouth, add the chicken broth, one ladle at a time, allowing the rice to soak up the liquid between each addition.
Keep tasting the rice to make sure that it'll be cooked when you've added the last of the broth. If it gets done to early, don't add the rest of the chicken broth, and if it doesn't get done, you'll need more broth.
When adding the last of the broth, also add the now soft fennel-and-chile mix.
Cook for a few minutes to allow the rice to soak up as much of the final liquid as possible.
Take the pot off the heat, and add the cheese (both parmesan and ricotta), butter and some of the lemon juice. Stir and cover the pot for 2 minutes, to allow the cheese and butter to melt. Add salt, pepper and more lemon juice to taste.
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