Risotto With Fennel And Olives
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4cups chicken stock, no salt added
- 1red onion, about 1 pound
- 1tablespoon olive oil
- 1pound fennel
- 1cup arborio rice
- ½cup dry white wine
- 16small oil-cured black olives
- 1teaspoon fennel seed
- 1ounce Parmigiano-Reggiano
- Freshly ground pepper to taste
Preparation
- Step 1
Heat the stock to a simmer.
- Step 2
Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
- Step 3
Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
- Step 4
Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
- Step 5
Pit the olives, chop, and add to the rice. Then add the fennel seed.
- Step 6
Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
- Step 7
Grate the cheese.
- Step 8
When the rice is cooked and moist, season with pepper and stir in the cheese.
Private Notes
Comments
No fennel seed. Add fennel fronds. Use good olive oil. Add lemon at the end.
There is no way this is a 10 minute recipe! Maybe 30-40 minutes? And I agree you could use half the amount of onion.
Too much onion relative to fennel & rice. And double fennel seed.