recipes "Classic Risotto Recipes"

Modern twists on time-honoured favourites.


What do you need

  • [   ] 1 large head of fennel
  • [   ] 75g unsalted butter
  • [   ] 2 tb olive oil
  • [   ] 1 onion peeled and finely chopped
  • [   ] 275 g CARNAROLI RICE
  • [   ] 100ml vodka
  • [   ] 1 litre light chicken stock (or vegetable stock)
  • [   ]  50g freshly grated parmesan
  • [   ] 75g good quality chopped smoked salmon
  • [   ] Juice and zest of 1 lemon (preferably Sicilian)
  • [   ] Sea salt
  • [   ] freshly ground black pepper

Proposed by: Paul Gayler


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How to prepare:

Place the stock in a pan, heat until boiling, then reduce the heat and keep it at a low simmer.

Peel the fennel, reserving any fronds as a garnish if wished. Cut it in half and remove the woody centre cores, then cut the fennel into 1 cm cubes. Add any trimmings to the stock for extra flavour.
In a heavy based pan, heat the olive oil and 25g of the butter, add the onion and fennel, cook over a low-medium heat for 4-5 minutes to soften the vegetables.
Add the CARNAROLI rice, stir together with the vegetables and cook for about 2 minutes, stirring frequently, until the rice is translucent and well-coated
Add the vodka, cook for 2 minutes , or until it has been completely absorbed
Add a ladle of hot stock and simmer, stirring until it has been absorbed.
Continue adding the stock, a ladle at a time, letting each addition be absorbed by the rice before adding the next.
After 18-20 minutes check for the required ‘’al dente’’ texture-….the rice should be tender, but with a firm bite in the centre and a creamy moist consistency.
Remove the pan from the heat, add the parmesan, remaining butter, smoked salmon and juice and zest of the lemon, stir in well.
Cover the risotto with a lid, then let it stand for one minute before serving, garnish with any reserved fennel fronds and serve.
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