Spice up your night in with this warming bowl, which makes your house smell of wine, butter and fennel… yes please?
Three dried chillies (seeds in) gives the fennel a kick without masking its beautiful delicate flavour.
- 1 large or 2 small fennel bulbs
- 1 white onion or large shallot
- 1 clove garlic
- Olive oil
- 100g arborio rice
- 50g bulgur wheat
- 1 glass dry white wine
- 500ml boiling water or vegetable stock
- Dried chillies (I use 3)
- Rind of 1/2 lemon
- Garlic granules
- Salt & pepper
- First prepare the fennel; chop off the stalks and fronds and discard. Then chop the bulb into strips. Heat some oil in a frying pan and add the fennel, then season with some salt, pepper and garlic granules if you desire a more garlicky finish. Fry until softened.
- Chop chunkily the onion and finely the garlic. In a large pan, add a good glug of olive oil and about a tablespoon of butter and heat. Add in the onion and fry for a few minutes before adding in the garlic clove. Fry for a further minute then add in the rice and bulgur. Stir well to coat all the grains and cook for a few minutes.
- Pour in the white wine and cook to reduce. In this time, add in your dried chillies and season well with black pepper.
- Now stir very attentively as you gradually add the stock or hot water. Add about a cup-ful at a time, and top up with liquid as required. Continue until the rice is almost soft. Before it’s fully cooked, add in the fried fennel.
- When your risotto is your desired softness, stir in the lemon rind before serving.