Risotto is a perfect everyday dish, and it’s actually a little crazy that this is only the second recipe for the risotto I’m posting. In any case, it’s a risotto with fennel, lemon and roasted almonds, and it tastes really good. It can be interpreted as a basic recipe for risotto that can be varied endlessly with other vegetables.
Ingredients
100 grams of unsalted butter
1 onion
1 fennel
2 cloves of garlic
40 grams of risotto rice
20 ml of white wine
1-litre vegetable stock
1-2 teaspoons chopped salted lemon (can be replaced with lemon zest from a lemon)
Two handfuls of grated parmesan
A squeeze of lemon juice
1 tablespoon butter
Tossed mushroom dices
approx. 75 g almonds (roast golden on a pan)
Kale on top
Here’s how you do it
- Cut the fennel into strips of 3-5 mm x 2-3 cm. Saute the finely chopped onion and half the fennel in a generous dollop of butter over medium heat for 5-10 minutes. Saute the garlic for 1 min and add the rice at the end for 1 min.
- Rinse the salted lemon, chop finely and add together with white wine. Let the wine boil in the rice. Then add the stock little by little.
- Let the risotto simmer. Stir it once in a while. Add water instead of stock if the risotto becomes too salty (taste as you go).
- Meanwhile, fry the rest of the fennel until golden in a pan next to it. Roast kale for topping. Toast the almonds.
- When the rice is 95% done, add parmesan, fried fennel, a splash of lemon juice and butter. Make sure your risotto is 10% wetter than you prefer. Turn off the heat and leave for 5 min.
- Serve with fried kale and the roasted almonds chopped & mushroom into coarse pieces. A few flakes of Parmesan on top will not bother anyone either.
