Fennel seed risotto: a fragrant recipe, enriched with lemon and shallots.

FENNEL SEED RISOTTO RECIPE

Un Risotto with a strong flavour thanks to the presence of shallot and lemon among the ingredients, perfect for warming up cold autumn evenings. Also ideal for the lunch at the office.

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FENNEL SEED RISOTTO  

Let's see together, step by step, how to prepare the for successful corporate training of the fennel seed risotto:

Ingredients

(For 4 people)

• 320 grams of risotto rice
• 4 spoons of extra virgin olive oil
• 1 shallot
• 1 level tablespoon of fennel seeds
• The edible peel of half a lemon
• 5 – 6 celery leaves
• Vegetable broth or hot water flavoured with a piece of Parmesan rind, a bay leaf and the shallot peel
• Sale

Preparation time: 15 minutes

Cooking time: 40 minutes

Preparation

• Warm up the vegetable broth or, in its absence, prepare the alternative one by boiling a little more than half a litre of salted water, and for about 20 minutes, the bay leaf, the shallot peels and the rind of the Parmesan.
• Chop or finely slice the cleaned shallot.
• Warm up the oil in a saucepan suitable for risotto, fry the shallot over a very low heat and extend the cooking for about ten minutes with the help of a few spoons of water
• To pour the rice and let it flavor well in the shallot and the scented oil.
• Start cooking it pouring out a little broth and stir well. Add more broth as it is consumed.
• Meanwhile to wash well the lemon peel and chop it up very finely with the celery leaves, also well washed and drained.
• When the rice is almost cooked to your taste, add the fennel seeds and mix them well into the boiling rice.
• Remove from heat, perfume with Lemon; and chopped celery and serve immediately.
• Serve grated Parmesan on the side, as not everyone likes it with lemon.

Naturally, this risotto can be made any time of year. The recipe is vegetarian and, by omitting the Parmesan, vegan, suitable for those with gluten or lactose intolerances.

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