Risotto with Roasted Fennel and Tomato

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Risotto with Roasted Fennel and Tomato,

 

1 large fennel bulb, greens removed, and halved

1 large, sweet onion halved

1/2 cup dried tomatoes, reconstituted in 3/4-cup hot

water for 15 minutes

1/4 cup plus 2 tbsps. olive oil

4 cloves garlic, chopped

1/2 tsp. crushed red pepper flakes

2 cups arborio rice

1/2 cup dry white wine

3 3/4 cups simmering brothk plus tomato water

2 tbsps. butter

3/4 cup grated Pecorino Romano cheese or Parmesan

1/4 cup parsley, chopped or 2 tbsp. dry

3 tbsps. thyme, julienne or 1 tsp. dry

 

Heat oven to 400 degrees. Spray a baking pan well with

cooking spray. Coat fennel and onion with olive oil,

and season on both sides with salt and pepper. Roast

until well browned, and softened. Place in a food

processor and pulse a few times. You don't want to

make a purée, but you want the fennel and onion to be

well combined. Set aside.

Soak tomatoes in hot water for 15 minutes, drain,

reserving water and adding to simmering chicken stock.

Julienne tomatoes.

In a large saucepan, heat 2 tbsps. olive oil over

medium-high heat. Add garlic and tomatoes. Cook until

garlic just begins to brown. Add rice, stirring

constantly, and cook 5 minutes more, making sure rice

does not brown. Add wine, stirring constantly, and let

totally evaporate. When wine is evaporated, begin

adding stock 1/2 cup at a time, letting each addition

evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting

rice. Rice should be al dente when done. You need to

keep tasting rice, because, depending on rice, you may

or may not have to use all of the stock. After fourth

addition of rice is absorbed, add fennel and onion.

After last addition of stock is absorbed, remove from

heat, and stir in butter, Romano, parsley, and thyme.

Season with salt and pepper. Serve immediately.

Note: You can make risotto cakes from leftover

risotto, by mixing 1 beaten egg for every 2 cups

risotto, and a little flour. Mix well, and form into

thin cakes. Dredge cakes in flour and sauté in olive

oil until well browned and crispy. You can also brush

them with olive oil and bake in a 350 degree oven

until crisp. Serves 6.

 

 

 

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