Main Dishesbonappetit4.2
Lemony Risotto With Fennel and Parmesan
Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
👥 2 Servings👤 CJ Hauser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
Combine 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 3½ cups warm water in a large measuring glass or pitcher; stir until salt is dissolved.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Combine 1 medium onion, finely chopped, 1 small fennel bulb, fronds reserved, quartered, cored, thinly sliced, 2 oil-packed anchovy fillets, chopped, and 3 Tbsp. olive oil in a large skillet or saucepan. Place over medium-low heat and cook, stirring often, until vegetables are softened and onion is translucent, 6–⏱️ 8 minutes.
medium onion, finely chopped1oil-packed anchovy fillets, chopped2
3
Add ¾ cup carnaroli or arborio rice to pan and stir to coat with oil; cook, stirring, ⏱️ 30 seconds. Pour in ¼ cup Pernod or ½ cup dry white wine and cook, stirring, until evaporated, about ⏱️ 2 minutes. Add 3 cups salted water 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook, stirring often, until rice is tender and risotto is creamy, 20–⏱️ 25 minutes total. (Start checking rice shortly after third water addition; grains should be tender but not mushy, with a slightly firm center.)
4
Remove pan from heat and add 1 oz. Parmesan, finely grated (about ½ cup), 3 Tbsp. chilled unsalted butter, cut into pieces, zest of 1 large lemon, and 1 Tbsp. fresh lemon juice; stir vigorously until butter and cheese are melted and risotto is very creamy. Thin with more salted water if needed. Taste and season with more salt.
. Parmesan, finely grated (about ½ cup)1 oz. chilled unsalted butter, cut into pieces3 TbspZest of 1 large lemon. fresh lemon juice1 Tbsp
5
Divide risotto among bowls; top with freshly ground black pepper and some fennel fronds.
Freshly ground black pepper
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