Fennel and Fontina Risotto

I love fennel and anything fennel flavored.  I was committed to making this fennel risotto before we had even decided what the rest of the meal would entail.  Luckily, it was a great compliment to the strip steaks and mushroom ragout.  I was afraid it might end up a little bland, especially with the stronger flavors of the rest of the meal, but the fennel flavor really comes through, enhanced by the fontina and the dish stood out on its own.

You can also watch Jason plating the risotto with his new ring molds here

For the recipe follow the link

FENNEL & FONTINA RISOTTO

3/4 cup arborio rice
4 cups vegetable stock
1 fennel bulb
1 Tbsp olive oil
1/2 Tbsp butter
1/2 onion diced
1/2 cup white wine
2 oz fontina cheese cut into cubes
1/8 - 1/4 cup Grated parmesan

--Put the stock in a small pot bring to about a simmer and keep warm while preparing the risotto

--Cut off the fennel stalks, remove the outer layer of the bulb if necessary and dice the fennel

--Heat the oil and butter in a large stock pot over medium heat.  Add the onion and fennel and cook, stirring, until the vegetables have started to soften, about 10 minutes

--Add the arborio and stir to mix

--Add the white wine and cook until almost all of the wine is absorbed

--Add warm stock 1 ladle at a time, stirring, adding more liquid just before all of the liquid is absorbed

--Continue adding stock until the risotto is fully cooked and remove from the heat

--Add the fontina and parmesan and stir until the cheese is melted

--Plate the risotto and garnish with chopped fennel fronds