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Risotto with Tomatoes and Fennel
4 T. olive oil
1 onion, minced
2 cups vialone nano rice
1 cup dry white wine
6-8 cups warm vegetable stock
1/2 fennel bulb, finely shaved
a handful of cherry or grape tomatoes, chopped into bite size
kosher salt to taste
1-2 T. cold unsalted butter
1/2 cup finely grated parmesan cheese
1/2 cup basil leaves
Heat the oil in a shallow pan and add the onion. Cook over medium heat until translucent, about 10 minutes. Add the rice and
stir well, frying for 1 to 2 minutes (Tip: make sure each kernel of rice is coated in olive oil).
Add the wine, stirring, and cook until the wine's aroma has dissipated and the liquid is mostly absorbed.
Add stock in 1-cup increments, stirring each addition until it is almost absorbed. When the rice is nearly cooked, heat a
saute pan, add oil and fry the fennel until tender. Add the fennel to the risotto and mix gently with a little more stock.
Add the tomatoes, a bit more stock and a little salt (unless your stock has enough salt). Stire and taste.
Let rest for 2 to 3 minutes. Vigoursly stir in the butter, then the cheese. Gently stir in the basial and serve immediately.
Let the dish rest for a couple minutes before serving to enhance tenderness.