Tomato-Fennel Risotto
Serves 8

It would be best to serve this risotto as a first course before the buffet due to its fleeting greatness. Every chef knows, risotto doesn’t wait!

1/4 cup shallots, chopped
1 bulb of fennel, thinly sliced
6 vine-ripened tomatoes, seeded & chopped (or 1 14.5 oz. can chopped tomatoes, drained)
1 tsp fennel seeds
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
2 Tblsp olive oil
4 Tblsp butter
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken stock
3/4 cup Parmesan, plus a little for garnish
fennel fronds for garnish
salt

Bring the chicken stock to a boil and then keep it just at a simmer.

In a large saucepan, melt 2 tablespoons of the butter with the olive oil. Add the shallots, thyme, oregano, sliced fennel and fennel seeds. Sauté for 5 minutes or until shallots and fennel are softened.

Add the rice and sauté for 2 minutes or until the grains become translucent. Add the wine and stir until it has been absorbed. Add the tomatoes at this point.

One ladleful at a time, add the hot chicken stock to the rice. Be sure to stir the entire time. This will prevent sticking and encourage the creamy texture desired in a risotto.

Continue adding the stock and stirring until the rice becomes plump and creamy, but still firm. (You don’t want a risotto that is “mushy”.) This should take about 20-25 minutes. If you run out of stock, but need more liquid, you may add hot water to the risotto.

At the end of cooking, add the remaining 2 tablespoons of butter and the Parmesan. Stir until melted and fully incorporated. Season with salt.

Serve at once, garnished with fennel fronds and additional Parmesan.

Featured Recipe: September/October - Issue No. 2