RISOTTO WITH FENNEL & VODKA RECIPE - (4.1/5)

Risotto with Fennel & Vodka Recipe - (4.1/5) image

Provided by ltrodrigu

Number Of Ingredients 14

3 small fennel bulbs, with their green tops
2 cloves garlic
1 1/2 small dried red chilies
1 1/2 teaspoons fennel seeds
1 teaspoon coarse sea salt
1 cup vodka
Juice of 1 1/2 lemons
4 cups chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small red onion, finely chopped
1 1/2 cups Carnaroli, Vialone Nano or Arborio rice
1/2 cup grated Parmesan
Freshly ground black pepper

Steps:

Remove and discard outer leaves of fennel bulbs and finely chop bulbs. Chop fennel tops and reserve. Use a mortar and pestle to crush garlic, chilies, fennel seeds and 1 teaspoon coarse sea salt, forming a paste. In a medium-size, nonreactive bowl, mix together vodka, lemon juice and chopped fennel tops. Set aside to macerate. In a medium stockpot, bring broth to a simmer over high heat. Reduce heat to low. In a heavy-bottomed saucepan over medium heat, melt half of butter along with oil. Add onions and sweat 2 minutes. Add fennel seed paste and stir to combine. Add chopped fennel bulb and cook, stirring, until soft, 7 minutes. Add rice and stir to coat. Start adding broth, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed by rice before adding the next. Continue until rice is al dente, about 20 minutes. Stir in remaining butter, fennel-vodka mixture and Parmesan. Season with salt and pepper to taste.