Fennel & mushroom risotto

When my wife suggested a fennel risotto I was a bit skeptical, but the anise flavour of the fennel really mellows out and adds a really nice touch. Another recipe to add to the winter menu.

• 300g arborio rice
• 6 cups chicken stock
• ½ large onion - diced
• 2 garlic cloves - diced
• 1 lg bulb of fennel - roughly chopped
• 2-3 portobello mushrooms - sliced thinly
• small handful of flat leaf parsley - chopped
• ¼ cup red wine
• 3 tbsp butter
• ½ cup shredded parmesan cheese
• salt
• pepper
• olive oil

In a sauce pan, saute onions in olive oil until transparent. Add garlic and fennel and saute for a further 5 minutes then add mushrooms and saute covered for 3 to 5 minutes, until soft. Add salt and pepper to taste.

Stir in rice and saute for 2 minutes or so - until it turns slightly transparent then add wine and saute for another minute. Add ladels full of stock, one at a time, allowing each to be soaked up by the rice before adding the next. Stir regularily to prevent the rice from sticking. Once the rice is fully cooked (slightly al dente), take the sauce pan off of the heat and add the parmesan, parsley and butter. Stir in, cover and leave for a few minutes to allow the butter to melt. Once butter is melted, stir risotto to mix all of the butter, cheese and parsley and serve.

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