Recipes › Main Course › Fennel Risotto Recipe

Fennel Risotto Recipe

Recipe by Pedro M. A. Neves

Fennel Risotto Recipe is a refined Northern Italian dish that showcases the subtle anise flavor of fresh fennel bulb combined with creamy Arborio rice and white wine. This elegant main course highlights the vegetable's delicate sweetness, complemented by Parmesan cheese and a touch of butter for a luxurious finish. It's a classic example of risotto made simple yet sophisticated.

Ingredients

• 1 medium fennel bulb (about 400g), trimmed and thinly sliced
• 300g Arborio rice
• 1 small onion (100g), finely diced
• 150ml dry white wine
• 1 liter vegetable or chicken stock, kept warm
• 50g unsalted butter, divided
• 75g Parmigiano-Reggiano cheese, finely grated
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• Fennel fronds for garnish (reserved from bulb)

Instructions

1. Trim the fennel bulb by removing the stalks and tough outer layers. Reserve a few tender fronds for garnish. Slice the bulb lengthwise, remove the core, then slice thinly into half-moons (about 3mm thick).

2. Heat the olive oil and 15g of butter in a large heavy-bottomed pan over medium heat. Add the diced onion and cook for 2-3 minutes until softened and translucent.

3. Add the sliced fennel to the pan and sauté for 4-5 minutes, stirring occasionally, until the fennel begins to soften and develop a light golden color.

4. Pour in the Arborio rice and stir constantly for 1-2 minutes until the grains are coated with the oil and butter mixture and begin to look translucent at the edges.

5. Add the white wine and stir continuously until it is almost completely absorbed by the rice (about 2 minutes). Maintain medium heat throughout.

6. Begin adding the warm stock one ladle at a time (approximately 250ml per addition). Wait until each ladle of stock is mostly absorbed before adding the next, stirring frequently. Continue for 18-20 minutes until the rice is creamy but still has a slight firmness when bitten (al dente).

7. Remove the pan from heat. Stir in the remaining 35g of butter and the grated Parmigiano-Reggiano cheese until fully incorporated and the risotto becomes even creamier.

8. Season with salt and white pepper to taste. Divide among four warm bowls and garnish with reserved fennel fronds and a light dusting of additional Parmigiano-Reggiano.

Substitutions

• Use vegetable stock instead of chicken stock for a vegetarian version with deeper vegetable flavor
• Substitute 75g of Grana Padano cheese for Parmigiano-Reggiano for a slightly sharper, equally authentic result
• Replace white wine with 150ml of vegetable or light chicken stock for an alcohol-free version
• Use 300g of thinly sliced celery root with 1 small diced fennel bulb for a more earthy, less anise-forward flavor

Tips

• Maintain a steady temperature and stir frequently—risotto requires attention and cannot be rushed; this ensures proper starch release for creaminess
• Warm your stock before adding it; cold stock will shock the cooking process and create uneven rice texture
• The risotto is ready when it flows slightly on the plate but maintains its shape; it should be creamy, not mushy or soupy
• Serve immediately in warm bowls; risotto begins to set as it cools, becoming less luxurious

Fennel risotto belongs to the risotto tradition of Northern Italy, particularly popular in Piedmont and Lombardy. Fennel's subtle licorice notes are characteristic of Italian vegetable risottos, which celebrate seasonal produce and the technique of constant stirring (mantecatura) to achieve the signature creamy consistency.

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