Risotto with Wild fennel

Risotto al Finocchietto Selvatico

Creamy risotto with wild fennel, creamed with pecorino fresh Sardinian sardines cooked in the aromatic water from the stems.

4 servings

Easy

Sardinia

EasySardinia

The risotto with wild fennel it's a first course with a clean aromatic profile, suitable for a lunch or dinner where you want to enhance a vegetable ingredient with an intense aroma. The recipe belongs to the Sardinian culinary tradition and focuses on the balance between the herbaceous freshness of the wild fennel, the sweetness of the onion and the saltiness of the pecorino Fresh Sardinian rice. Arborio rice, thanks to its ability to release starch, creates a naturally creamy texture, while the water in which the stalks are boiled enhances the dish's character without adding any foreign elements. The initial toasting protects the grains' structure; gradual cooking and constant stirring promote a uniform result. The final creaming completes the risotto with softness and intensity, maintaining the grain's distinctive aroma. wild fennel.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the fennel

Thoroughly clean the wild fennel shoots, separating the tender fronds from the stalks. Chop the fronds and set them aside for the dressing; chop the stalks if necessary, so they better release their aroma into the cooking water.

Boil the stems

Bring to a boil 1.5 liters of water, salt it well, and immerse the fennel stalks. Boil them until tender and the water is fragrant; keep the hot cooking liquid aside, which will be used to cook the rice.

Gently sauté the onion

Chop the onion very finely and let it cook gently sauté in a pan with extra virgin olive oil. Keep the heat moderate and stir until the onion becomes soft and translucent, without letting it darken: the soffritto It must be delicate and fragrant.

Season the beards

Join the soffritto the beards of wild fennel Chop them. Cook them for a few minutes over medium heat, stirring regularly, until the seasoning becomes aromatic and the beards soften without burning.

Toast the rice

Add the Arborio rice to the pot and mix it with the seasoning. Toast it lightly, stirring until the grains are glossy and well coated with oil. Avoid over-toasting, as you don't want the rice to brown.

Cook with broth

Begin to baste the rice with the hot cooking water from the stalks, gradually adding it. Stir constantly and add more liquid only when the previous one has been absorbed. Continue until the rice is cooked and the risotto reaches the desired consistency, creamy but still firm.

Vigorously stir and servants

Remove the risotto from the heat and stir in the pecorino fresh Sardinian, stirring until smooth and creamy. Taste for salt, then serve immediately: the risotto should be hot, fragrant with wild fennel and soft enough to spread across the plate.

Chef's Tips

Keep the water from the stalks very hot and add it gradually: this way the rice cooks evenly and maintains a creamy consistency without losing structure.