1 head fennel, finely sliced, reserving tops for garnish
250 g risotto rice
125 white wine
Juice of 1 lemon
900 (1 1/2 pint) chicken stock
50 double cream
25 g butter (optional)
25 g Parmesan cheese, grated
A delicious creamy risotto with the zesty flavours of lemon and coriander leaf paired with the aromatic anise flavour of fennel.
Heat the oil in a pan and gently fry the onions and fennel for 2 minutes until they begin to soften. Add the risotto rice and cook for another 2 minutes until the grains begin to turn translucent. Add the white wine and the lemon juice, bring to a simmer and cook until absorbed.
Stir in the chicken stock a ladleful at a time until all the stock has been absorbed and the rice is cooked, stirring frequently.
Stir in the cream, Coriander Leaf and butter, then serve finished with grated Parmesan and garnished with the fennel tops.
This risotto is delicious served with smoked chicken breasts, available at most supermarkets.