A deliciously creamy risotto with the zesty flavours of lemon and coriander leaf, paired with the aromatic anise flavour of fennel Serves 4 Ingredients 2 Tbs Oil 1 Small Onion, finely diced 1 Head Fennel, finely sliced, reserving tops for garnish 250g (9oz) Risotto Rice 125ml (4fl oz) White Wine Juice of 1 Lemon 900ml (1½ pints) Chicken Stock 50ml (2fl oz) Double Cream 1 Tbs Coriander Leaf, freshly chopped 25g (1oz) Butter (optional) 25g (1oz) Parmesan Cheese, grated
Method 1. Heat the oil in a pan and gently fry the onions and fennel for 2 minutes, until they begin to soften. 2. Add the risotto rice and cook for another 2 minutes until the grains begin to turn translucent. 3. Add the white wine and the lemon juice, bring to a simmer and cook until absorbed. 4. Stir in the chicken stock, a ladleful at a time, until all the stock has been absorbed and the rice is cooked, stirring frequently. 5. Stir in the cream, coriander and butter and serve, finished with grated Parmesan and garnished with the fennel tops. Recipe from the Schwartz Flavour Forecast 2011 collection