we love a good risotto and this is just the perfect dish to hold onto summer for a little bit longer. munich is treating us to some really warm days still, yet there’s no denying that they are getting shorter and shorter and we are well and truly headed towards autumn!
lemon and fennel make such a great team - incredibly fresh and luscious. paired with generous shavings of pecorino and freshly cracked pepper, every spoonful of this risotto is reminiscent of summer, yet warming and hearty. everything we hope for in a dish these days.
lemon fennel risotto (feeds 4-6)
250g arborio rice
250g fennel, about 2 bulbs, with greens
2 tbsp pernod, pastis or limoncello, mixed with a tiny bit of water
1 - 1,2 liters vegetable stock
1 tsp sea salt
peel from two untreated lemos
1 heaped tsp fennel seeds, roasted und freshly ground
125g pecorino cheese, grated
75g pecorino cheese, shaved
wash the fennel and cut into fine cubes. heat the oil in a large saucepan and fry the fennel in it. after two minutes, add the rice and salt and cook for another two to three minutes. deglaze with the pernod and gradually add the vegetable stock, stirring constantly. grate the lemon peel into the rice and season with the fennel seeds. let simmer until the rice is cooked, this will take about 40 minutes - don't forget to stir occasionally. if necessary, add more hot water. season with salt and freshly ground pepper and stir the grated pecorino as well as the fennel greens into the risotto. serve with shaved pecorino, some extra fennel greens and freshly grated lemon zest.
bon appetit, kerstin & larissa