Recipe

Wild Mushroom And Fennel Risotto Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 11 months ago This is another recipe I made up for the Hay Hay It's Donna Day blogging event. I realize the measurements aren't exact, but it's a pretty versatile recipe, you can add and remove things as you like and it still turns out pretty well. Prep:15m Cook:35m Servings:4	Brilynn
	risotto

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Ingredients

A few splashes of olive oil

A chunk of butter

An onion, chopped

1 fennel bulb, chopped

Some fennel seeds and roasted garlic powder

A generous handful of fresh shiitakes, sliced

A smaller handful of dried morels, soaked for ~20min, reserve liquid and slice morels

1 cup white wine, (take a few sips off the top, then pour yourself a real glass)

1 ½ cups Arborio rice

About 4 cups of stock, combination of reserved morel liquid, chicken stock and water

Lots of freshly grated parmesan

Directions

Heat olive oil and butter in a large pan.

Add onion, fennel, mushrooms, fennel seeds and garlic and stir occasionally until soft.

Add rice and mix in well.

When rice is fully coated, add wine and stir until wine is almost completely absorbed.

Begin adding stock, about ½ cup at a time, allowing each previous ½ cup to absorb before adding the next one. At this point you will almost have to stir continuously.

When your rice looks slightly creamy but is still a little aldente to the taste, add the parmesan and mix it in.

Then eat it!

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Comments

bondc 2 years, 4 months ago said:
Brava!

vino4dino 2 years, 1 month ago said:
This sound very good. I'll have to save this one and I'll let you know when I cook it.

Thanks.

invisiblechef 1 year, 11 months ago said:
I don't have morels, but I do have a lot of chanterelles, and I know it would be just as good. I have this saved, your recipes are so great.

Marie

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