Cooking Instructions
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Step 1
Wash the
Fennel Bulbs (2)
, then slice it up together with some of the fennel leaves.
Step 2
Finely chop the
Onions (2 Tbsp)
.
Step 3
In a saucepan heat up the
Extra-Virgin Olive Oil (1 Tbsp)
and soften the onion on low heat. You want the onion to become transparent without burning so it is key to use a very low heat
Step 4
Add the sliced fennel, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook for 5 minutes until the fennel starts to soften.
Step 5
Add
Arborio Rice (1/3 cup)
and “toast” for 3-5 min or until edges of rice are transparent while centre is white. Pour in
Dry White Wine (1/4 cup)
and let it evaporate on medium-high heat. Make sure all alcohol evaporates else your risotto will end up having a sour taste. Add the
Fennel Seeds (1/2 tsp)
too.
Step 6
Slowly pour in the
Vegetable Stock (to taste)
, just enough to cover the rice. Let the rice simmer and add more stock as soon as liquid is almost all absorbed. Repeat until rice is almost completely cooked.
Step 7
Slice up the
Wild Salmon Fillets (3.5 oz)
and add that now to your risotto. Gently stir it in until it changes in color.
Step 8
Remove the saucepan from heat, fold in
Butter (1 Tbsp)
, cover with a lid and let it rest for 3 min. Plate it and serve. Enjoy!
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