Fennel risotto (Risotto di finocchio) from A Table in Venice: Recipes from My Home (page 158) by Skye McAlpine

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for beef stock.

  • Pamsy on November 03, 2019

    Mr P suggests adding Pernod as the aniseed flavour in the fennel didn't come through. Perhaps because I blitzed the onion, garlic and fennel in the mini processor? Also added a grated courgette which gave nice little specks of green. Served with pan fried Sea Trout Fillets. Could also do Sea Bass. Worth repeating.

  • Frogcake on April 21, 2018

    A really lovely, tasty risotto. I used beef broth and tomato juice -five cups was sufficient for the arborio I used. I had gorgeous fennel fronds -I chopped up about half a cup and mixed it in with butter just before serving.

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