Fennel & Grappa Risotto With Boiled Meyer Lemon

More from this source
SF Gate

Comments

Add a comment

Ingredients

3 heads fennel with fronds attached, halved and cored (fronds reserved for garnish)

1 1/2 quarts Fennel Stock (see Recipe in Related Article link at right), or more as needed

-- Kosher salt and fresh ground black pepper to taste

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 stalk celery, finely chopped

1 teaspoon chopped thyme, reserving stem for Fennel Stock

1 1/2 cups Arborio rice

1/4 cup grappa

2 tablespoons creme fraiche

1/2 cup fresh grated Parmesan

1 tablespoon diced Boiled Meyer Lemon Rind (search for recipe)

-- Extra virgin olive oil for garnish

-- Fennel fronds for garnish

You might also like

Spring Vegetable Risotto With Poached Egg
Framed Cooks
Wild Asparagus And Opal Basil Risotto With Chil...
The British Larder
Lobster Risotto
Williams-Sonoma
Fennel Risotto Recipe (With Ricotta & Dried Chi...
Jamie Oliver
Truffled Red Wine Risotto With Parmesan Broth
Epicurious
Saffron & Tomato Risotto
BBC Good Food
Shrimp Spring Risotto
La Tartine Gourmande
Seafood Risotto Recipe (Risotto Ai Frutti De Mare)
Jamie Oliver
Spring Vegetable Risotto With Poached Eggs
Bon Appetit
Watercress Risotto With Scampi And Scallops
La Tartine Gourmande