Wild Mushroom And Fennel Risotto |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is another recipe I made up for the Hay Hay It's Donna Day blogging event. I realize the measurements aren't exact, but it's a pretty versatile recipe, you can add and remove things as you like and it still turns out pretty well. Ingredients:
a few splashes of olive oil |
a chunk of butter |
an onion, chopped |
1 fennel bulb, chopped |
some fennel seeds and roasted garlic powder |
a generous handful of fresh shiitakes, sliced |
a smaller handful of dried morels, soaked for '20min, reserve liquid and slice morels |
1 cup white wine, (take a few sips off the top, then pour yourself a real glass) |
1 1/2 cups arborio rice |
about 4 cups of stock, combination of reserved morel liquid, chicken stock and water |
lots of freshly grated parmesan |
Directions:
1. Heat olive oil and butter in a large pan.
2. Add onion, fennel, mushrooms, fennel seeds and garlic and stir occasionally until soft.
3. Add rice and mix in well.
4. When rice is fully coated, add wine and stir until wine is almost completely absorbed.
5. Begin adding stock, about 1/2 cup at a time, allowing each previous 1/2 cup to absorb before adding the next one. At this point you will almost have to stir continuously.
6. When your rice looks slightly creamy but is still a little aldente to the taste, add the parmesan and mix it in.
7. Then eat it!
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