Best 7 Fennel Risotto Recipes

FENNEL RISOTTO

Steps:

• Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
• Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

SHRIMP AND FENNEL RISOTTO

Steps:

• Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
• In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
• In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
• Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
• Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.

RISOTTO OF FENNEL AND BLACK BEANS

Steps:

• Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
• Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

CRISPY BACON-WRAPPED CHICKEN WITH THREE CHEESE CREAMY RISOTTO AND ARUGULA FENNEL SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Sauce:
• In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.
• Chicken:
• Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.
• In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
• Salad:
• Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated.
• Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.
• Serving suggestion: Three Cheese Creamy Risotto, recipe follows.
• Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.
• Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.
• When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.

FARRO RISOTTO WITH FENNEL

Steps:

• Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.

RISOTTO WITH FENNEL & VODKA RECIPE - (4.1/5)

Steps:

• Remove and discard outer leaves of fennel bulbs and finely chop bulbs. Chop fennel tops and reserve. Use a mortar and pestle to crush garlic, chilies, fennel seeds and 1 teaspoon coarse sea salt, forming a paste. In a medium-size, nonreactive bowl, mix together vodka, lemon juice and chopped fennel tops. Set aside to macerate. In a medium stockpot, bring broth to a simmer over high heat. Reduce heat to low. In a heavy-bottomed saucepan over medium heat, melt half of butter along with oil. Add onions and sweat 2 minutes. Add fennel seed paste and stir to combine. Add chopped fennel bulb and cook, stirring, until soft, 7 minutes. Add rice and stir to coat. Start adding broth, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed by rice before adding the next. Continue until rice is al dente, about 20 minutes. Stir in remaining butter, fennel-vodka mixture and Parmesan. Season with salt and pepper to taste.

CARAMELIZED ONION AND FENNEL RISOTTO

Steps:

• In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
• Simmer broth in a separate pot on the stove.
• To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.