Easier Risotto with Roasted Fennel and Olives
No stir risotto! Made on the stovetop, with salty olive and fennel.
Ingredients
Risotto
- 1 1/2 tablespoons olive oil
- 1/2 cup finely diced red onion
- 2 cloves garlic minced
- 1 cup dry arborio rice
- 1/2 cup vegetable or chicken stock
- 2 3/4 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 dried bay leaf
- 3/4 cup grated parmesan cheese
- juice of one lemon
- 2 tablespoons butter
- 1/3 cup heavy cream or half and half
- 1 1/2 tablespoons minced fennel fronds
Fennel and Olive Relish
- 2 small bulbs fennel cored and thinly sliced on the diagonal
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt divided
- 3/4 cup coarsely chopped spanish queen olives
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- zest of one lemon
Instructions
- In a medium dutch oven (preferred) or deep skillet (that has a lid), heat olive oil over medium heat. Add onion and stir, cooking 5 minutes, until translucent. Add garlic and cook for 1 minute. Add rice, and stir to coat all the grains. Cook for 3 minutes, until you can see the white in the middle of each grain.
- Add stock, and cook a few minutes, until absorbed. Then add water, salt, pepper, bay leaf. Bring to a light simmer. Cover and cook for 19 minutes, stirring twice.
- Remove lid carefully, pulling up and not tilting to avoid water from lid going into pot. Stir and cook for five minutes, until thick but still loose. Add cheese, lemon juice, butter, cream, fennel fronds. Stir. Remove from heat and let sit for 5 minutes. Then stir until thick and creamy, but still loose.
- For relish, preheat oven to 375 degrees F. Toss fennel with olive oil and 1/2 teaspoon salt. Add to a baking sheet and roast for 20 minutes, until caramelized. Remove from oven and toss with remaining ingredients.
- Taste risotto for salt, and then plate, adding 1/3 cup relish to top of each portion. Leftovers will keep for 3 days in refrigerator.