For ➋*1 large or 2 fennel bulbs, base trimmed, outer leaves removed
1 tbs butter, plus a knob
2 shallots or 1 onion, finely chopped
1 garlic clove, finely chopped***
140 g risotto rice
juice of 1 lemon (4 tbs) or 17.5 cl white wine**
55 cl hot vegetable stock**
zest of 1 lemon
1 tbs Parmigiano, grated
8 cooked & peeled prawns***
Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both.
Heat 1 tbs butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
Add the rice and stir for 1 m. Pour over the lemon or/and most of the wine** and simmer until evaporated. Add 50 cl of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
When the rice is cooked, stir in the zest, Parmigiano and some seasoning. Take off the heat and set aside, covered, for 2 m.
Serve in bowls, topped with the fennel fronds and cooked fennel.
Add the prawns.***
Heat 1 tbs butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
Add the rice and stir for 1 m. Pour over the lemon or/and most of the wine** and simmer until evaporated. Add 50 cl of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
When the rice is cooked, stir in the zest, Parmigiano and some seasoning. Take off the heat and set aside, covered, for 2 m.
Serve in bowls, topped with the fennel fronds and cooked fennel.
Add the prawns.***
*Double quantities for ➍.
**Add lemon juice, follwed by 12 cl white wine for a sweeter taste.
***Optional.
Read the tip on making a quick risotto.
