If you like Risotto you will enjoy this different combination. I was not totally sure the first time I decided to try it. I thought the dish would had a bland taste but I proved myself wrong.
The final result was quite flavoursome and my guests really enjoyed it to!
Preparation time: 15 minutes
Cooking time: 20 minutes + 20 minutes for the rice.
Risotto rice (80 gr per person)
1 big fennel or 2 small ones
2 celery stalks
1 organic lemon (I alsways used organic citrus fruit when I am going to eat the zest)
fennel and sesame seeds
2/3 sage leaves
Basil, parsley, origano
1/2 tsp turmeric powder
1 knob of butter
half glass of white wine
600 ml of stock
Melt the butter with some oil as well in a medium frying pan, add the leeks and the fennel thinly sliced, together with the celery cut into small pieces.
Add some water, the lemon zest (wash the lemon well first), and the juice of the lemon. Stir and then add the fennel and the sesame seeds, all the herbs finely chopped, salt and pepper and the turmeric powder. Cook for about 20 minutes until the fennel is soft.
In a big pan heat some oil and add the rice. Stir well then pour in the wine and let ir evaporate while stirring.
Add the cooked vegetables and half a glass of the water with the stock. Stir and when the rice is about to get dry, add more stock and keep going until it is finished. (if the rice is not cooked yet keep adding more water until the rice is ready).
You can cover with a lid but stir from time to time.
The rice should be ready after about 20 minutes.
Once ready remove from the heat and add some grated Parmisan cheese (another knob of butter if you like) and the pinenuts that you had slightly roasted before in a non-stick pan.