I love risotto! I am planning to create a new risotto recipe each month, using the local, seasonal vegetables that are available at the Sacramento Farmer's Market. January's risotto creation includes the local fennel and broccoli that was available. The following recipe serves three people.
Risotto with Caramelized Fennel, Broccoli and Orange
1 head broccoli, sliced into small pieces
1.5 TB Meyenberg goat milk butter
1 fennel bulb, julienne cut
1.5 TB extra virgin olive oil
1 small onion, chopped
4 garlic cloves, chopped
1/4 C sun dried tomatoes, soaked in hot water for 30 minutes
1 C arborio rice
1/3 C dry white wine
3 C vegetable stock, simmering
1 TB fresh-squeezed orange juice
1/5 tsp grated orange zest
1/4 grated Parmeggiano-Reggiano cheese
1/3 C chopped fresh parsley
Sea salt and freshly ground pepper
Cook the broccoli pieces in boiling salt water for 3 minutes. Drain. Melt the butter in a large skillet over medium-high heat. Add the fennel and cook until well browned and caramelized, approximately 10 minutes. Add the broccoli and cook for about 5 minutes more. Remove from the heat and set aside.
In a large saucepain, heat the olive oil over medium- high heat. Add the onion, garlic, and tomatoes. Cook until the onion is transclucent. Add the rice, stirring constantly, and cook for another 5 minutes. Add the wine, continue stirring until evaporated. Start adding the stock, 1/2 cup at a time, stirring and allowing the liquid to evaporate before adding the next 1/2 cup.
Near the end of the 4th or 5th addition of the stock, start tasting the rice. The rice may not need all of the stock, but cook until al dente. Add the fennel, broccoli and tomatoes, as well as the orange juice and zest. After the last addition of the stock, stir in the cheese and parsley. Season with salt and pepper. Serve immediately.
We enjoyed our risotto with the Rootstock Syrah, which paired well with the fennel flavor of the rice. The Rootstock is an inexpensive, medium-bodied wine with a dark, smokey nose and rich mouthfeel.
