Fennel risotto with smoked salmon, Sicilian lemon and vodka

Adding vodka to a risotto may sound a little strange for some, but it really adds a wonderful flavour to the rice and compliments the sweet fennel and smoked salmon beautifully.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Head of fennel

1 large
Unsalted butter

75 g
olive oil

2 tbsp
Onion, peeled, finely chopped

1
RISO GALLO risotto rice

275 g
Vodka

100 ml
Light chicken stock (or vegetable stock)

1 litre
Parmesan, freshly grated

50 g
Good quality smoked salmon, chopped

75 g
Juice and zest of 1 lemon (preferably Sicilian)
Sea salt, freshly ground black pepper

A pot with lid
A saucepan
Large Pot with Lid
Pan
Pot
Saucepan
Spoon
Wooden spoon

Method

1

Place the stock in a pan, heat until boiling, then reduce the heat and keep it at a low simmer.

2

Peel the fennel, reserving any fronds as a garnish if wished. Cut it in half and remove the woody centre cores, then cut the fennel into 1 cm cubes. Add any trimmings to the stock for extra flavour.

3

In a heavy based pan, heat the olive oil and 25g of the butter, add the onion and fennel, cook over a low-medium heat for 4-5 minutes to soften the vegetables.

4

Add the rice, stir together with the vegetables and cook for about 2 minutes, stirring frequently, until the rice is translucent and well coated.

5

Add the vodka, cook for 2 minutes , or until it has been completely absorbed.

6

Add a ladle of hot stock and simmer, stirring until it has been absorbed.

7

Continue adding the stock, a ladle at a time, letting each addition be absorbed by the rice before adding the next.

8

After 18-20 minutes check for the required ‘’al dente’’ texture -the rice should be tender, but with a firm bite in the centre and a creamy moist consistency.

9

Remove the pan from the heat, add the parmesan, remaining butter, smoked salmon and juice and zest of the lemon, stir in well.

10

Cover the risotto with a lid , then let it stand for one minute before serving, garnish with any reserved fennel fronds and serve.

Love Rice