This is a Jamie Oliver recipe that I tweaked a little with regard the cheese: the original called for 50g of crumbly ricotta but as I had 35g of feta lurking in the fridge I used that instead.
I’d actually planned to make fresh vegetable stock: at the beginning of the week we’d bought a massive bunch of asparagus which we’d been having with pretty much every meal. I prepare asparagus in the “snap” way - i.e. where you can easily snap off the bottom of the stalk is where you are snapping off the “woodiness” - and I’d dutifully kept all the snapped off ends (and other vegetal bits and pieces through the week) to make the stock.
Sadly I forgot and out came the Marigold bouillon powder. It was only half-way through cooking I remembered the asparagus stalks. Bummer.
Fennel & Feta Risotto
Serves 3
For the risotto bianco
600ml vegetable stock
1 tbsp olive oil
tiny knob butter
1 small onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks of celery, trimmed and finely chopped
200 g risotto rice
125ml-ish dry white vermouth (1 small wineglass or so)
35g butter
55g Parmesan, freshly grated
sea salt
freshly ground black pepper
For the rest
1/4 tsp fennel seeds, ground to a powder
extra virgin olive oil
1 clove garlic, peeled and finely sliced
1 bulb fennel, finely sliced, keep the herby tops to one side
sea salt
freshly ground black pepper
1 small dried chilli, ground to a slightly bitty powder
35g feta, crumbled
zest and juice of 1/2 lemon
Parmesan, for grating over
Meanwhile, gently heat the stock.
Put the olive oil and butter into a separate saucepan, add the onion, garlic and celery, and cook very slowly for about 15 minutes. This has to be over a very gentle heat as you don’t want the veg to colour.
When the vegetables have softened, add the rice and turn up the heat.
Lightly fry the rice for a few minutes then pour in the vermouth: it will bubble up a little and smell delicious: keep stirring as the alcohol evaporates.
Once the vermouth has reduced and absorbed a little into the rice, turn the heat down and add a ladle of hot stock and a pinch of salt.
After about 20 minutes, stir in the sautéed fennel.
If you run out of stock before the rice is cooked, add some boiling water or make up a bit more stock.
Turn off the heat and stir in the butter, parmesan, crumbled feta and lemon zest.
Pop a lid on the pan and allow to sit for 2 minutes.
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