Roasted Fennel & Lemon Risotto (with a method that sets you up for success)

Prepare the Fennel for Roasted Fennel Risotto

1. Preheat the oven to 180°C.
2. Put the stock in a medium to large pot and bring it to the boil.
3. Trim off the tough top stalks and the fibrous root end, leaving a little of the root attached to keep the bulb intact. Cut the bulb in half lengthwise, then into thirds to create wedges. Remove any hard, outer layers and set the fronds aside for garnish.
4. Add the fennel wedges to the boiling stock and cook for about 8 minutes. Strain, reserving the stock for the risotto.
5. Place a large, oven-proof non-stick frypan over high heat. Add the oil, then the fennel, and cook for about 5 minutes, or until golden brown, before turning. Add the garlic and stir briefly to combine. Pour in the wine (or stock/water), let it bubble for about a minute to cook off the alcohol, then transfer the pan to the oven for 20 minutes.
6. The fennel should be golden brown and tender when pierced with a knife. Set aside to cool and refrigerate until ready to serve. Bring back to room temperature before finishing the risotto.

How to Par-cook the Risotto

One of the best ways to make creamy risotto is to par-cook the rice ahead of time. This chef’s method takes away the last-minute stress and ensures you serve risotto with the perfect al dente texture every time.

1. Bring the reserved stock back to the boil.
2. Heat the olive oil in a large pan, add the onion, and cook gently without colouring until soft – a few minutes. Add the garlic, then the rice, stirring to coat it in oil. Cook for 1-2 minutes, until the grains are opaque.
3. Increase the heat slightly and, while stirring continuously, add the hot stock a ladle at a time, allowing the rice to absorb most of the liquid before adding the next. Continue until all the stock has been used. After about 10 minutes, the rice should be roughly halfway cooked. Season with salt and pepper.
4. Remove from the heat and spread the rice out on a flat tray to cool quickly. Cover and refrigerate until ready to serve.

Finish and Serve Your Roasted Fennel and Lemon Risotto

1. When you’re ready to serve, bring 300 ml of stock to a rapid boil in a large pan (reserve 100 mls of the hot stock for the final adjustments). Add the rice and stir, seasoning with salt and pepper. Once heated through, check the texture – it should be tender but still with a slight bite (al dente).
2. Stir in the roasted fennel, setting aside a few of the best-looking wedges for garnish, along with the lemon juice and zest. Add a generous knob of cold butter and parmesan, then remove from the heat. Cover and let it stand while you warm the plates.
3. Give the risotto a final stir to emulsify the butter and, if needed, add a splash of the reserved hot stock to loosen the texture – you don’t want a stodgy risotto. Serve immediately on the warmed plates, topped with the reserved fennel and fronds and extra parmesan.