Fennel and Wild Salmon Risotto

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Fennel Bulbs , sliced

2 Tbsp

Onions , finely chopped

1 Tbsp

Extra-Virgin Olive Oil

1/3 cup

Arborio Rice

1/4 cup

Dry White Wine

1/2 tsp

Fennel Seeds

to taste

Vegetable Stock

or Fish Stock

3.5 oz

Wild Salmon Fillets

1 Tbsp

Butter

to taste

Salt

to taste

Ground Black Pepper

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!