• Pasolivo Fennel Risotto with Basil-Fennel Gremolata Recipe
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Fennel Risotto with Basil-Fennel Gremolata

Fennel Risotto with Basil-Fennel Gremolata

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COOKING LABEL
Hard
Prep Time
15 min.
Cook Time
30 min.
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Full Product Description

Dececadent, creamy risotto is balanced beatifully with an herby, acidic sauce.

Ingredients
    For the Gremolata:
  • Fronds from 1 fennel bulb
  • 5 basil leaves, finely chopped
  • Half a bunch of parsley, minced
  • 1 clove of garlic, grated
  • Half a medium shallot, minced, about 1 Tbsp.
  • 2 sprigs of thyme, minced
  • …” cup Basil Olive Oil
  • Zest of one lemon, juice of half
  • 1 tsp. Lavender Honey
  • 1 Tbsp.Tuscan Balsamic
  • Sriracha Sea Salt, to taste For the Risotto:
  • 2 Fennel Bulbs
  • 3 ½ cups low-sodium vegetable stock
  • 3 Tbsp. Basil Olive Oil
  • 2 shallots, finely chopped, about ½ cup
  • Truffle Salt, to taste
  • 1 cup Carnaroli or Arborio rice
  • …“ cup dry white wine
  • 4 Tbsp. unsalted butter
  • white pepper, to taste
  • ½ cup grated parmesan, plus more for finishing
Preparation
    For the Gremolata:
  1. Remove the fronds from the fennel, set aside the rest. Finely chop. Combine with basil, parsley, garlic, shallot, thyme, Basil Olive Oil, lemon zest and juice.
  2. In a small bowl, combine Lavender Honey, Tuscan Balsamic, and Sriracha Sea Salt. Microwave for 10 seconds or less just to melt the honey. Stir to dissolve.
  3. Combine the honey mixture with the gremolata. Adjust seasoning, cover and cool in the fridge until ready to serve.
For the Risotto:
  1. Place a rack on the bottom section of the oven. Preheat to 425°F.
  2. Remove the green fennel stalks from the bulbs and rough chop.
  3. Combine the fennel stalks with the vegetable stock and bring to a low simmer on a back burner.
  4. Meanwhile, finely chop one of the fennel bulbs and set aside, about …“ cup.
  5. Slice the other into thin planks or shave on a mandolin. Lay the slices out onto a parchment-lined baking sheet. Set aside.
  6. Set a medium Dutch oven over medium-low heat. Add 3 tablespoons of Basil Olive Oil. Combine the shallot and chopped fennel with a pinch of Truffle Salt. Sauté until soft and translucent, about 5 minutes.
  7. Raise the heat to medium-high. Add the rice. Toast, stirring frequently, until the edges of the rice become translucent and the mixture becomes fragrant, about 2 minutes. Deglaze with white wine and stir until the alcohol cooks off, about 2 minutes.
  8. Drop the heat to medium. Ladle the vegetable stock in about …” cup increments, stirring between each addition to develop the starches. When the rice has absorbed most of the liquid, it's time for the next ladle-full. When your spoon scrapes the bottom of the pot and leaves a trail, about 2 to 3 minutes in between each pour. If the stock absorbs faster than that, lower the heat.
  9. Continue this process until the rice is al dente. The risotto will continue to thicken with residual heat so leave it slightly runny.
  10. The risotto should be stirred every 30 seconds. With this in mind, Roast the fennel 15 minutes into the risotto-making process: Brush the fennel slices with Basil Olive Oil and sprinkle with salt. Roast the fennel in the oven until lightly browned, about 10 minutes. Flip the slices then roast for another 2 to 3 minutes. Cover and set aside.
  11. Return to the risotto. Stir in the butter and parmesan. Adjust seasoning with Truffle Salt and white pepper. The consistency should be glossy and rich but still pourable. Add more stock to loosen if needed.
  12. To serve, top each bowl of risotto with a sprinkle of parmesan, drizzle of Basil-Fennel Gremolata, and 3 slices of roasted fennel. Enjoy!
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