Classic risotto started off with thinly sliced leek and fennel caramelized with thyme, deglazed with white wine and simmered with rich broth, finished with a little butter and parmesan. This dish is so creamy, flavorful and elegant, yet simple and easy to make.
INGREDIENTS – serves 2-4
1/4c olive oil
1 leek, thinly sliced, white and light green parts
1 fennel, thin sliced
1c arborio rice
1/4c white wine
1/4c parmesan, grated
1/8t white pepper
Pour broth in a pot and bring to a light simmer.
Meanwhile, bring a large skillet to medium heat, sauté leek and fennel in olive oil with salt and thyme for 8-10 minutes until the veg is super soft and just starting to caramelize. Stir in the rice, cooking for about 2 minutes then deglaze with wine, stirring to clean all the goods off the bottom of the skillet. Once the wine has absorbed, pour in about a cup of broth, allow to simmer, stirring occasionally until the broth has been absorbed then repeat with another cup of broth until the rice is cooked and creamy about when you run out of broth.