Скачать или смотреть Tomato with Fennel - How I Cook Risotto con Pomodori e Finnochio

Risotto is a foundational dish for me. It was far time I brought it into the summer sun by simmering it in fresh tomatoes and folding in fresh fennel four different ways.

RECIPE below!

KALE ROBOT makes vegetable heavy, allergy friendly recipes. All recipes on the channel are always Gluten Free, Dairy Free, and Sugar Free. All recipes are also Tree Nut Free EXCEPT FOR coconuts.

The Risotto con Pomodori e Finnochio recipe is ALSO:
-Soy Free
-Corn Free
-Allium Free
-Coconut Free
-Sesame Free
-Shellfish Free
-VEGAN

This recipe CONTAINS:
-Nightshades (Tomatoes)
-Wine

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RECIPE
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Risotto Rice (Carnaroli, Arborio, or Vialone Nano)
1 piece Fresh Fennel (or 3-4 pieces Fresh Baby Fennel), separated into bulb, fronds, and stalks
1 lb Tomatoes
1 Shallot
2 Bay Leaves
Olive Oil
1 cup Dry White Wine
Black Pepper (to finish)
Pinch Fennel Pollen (optional, to finish)

1. Dice shallot thinly and set aside
2. Dice fennel stalks and set aside
3. Slice fennel bulb into hunks and set aside
4. Chop fennel fronds and set aside
5. Chop up your big tomatoes into pieces, then half your small tomatoes
6. In a deep and ideally wide pan, add olive oil and set over *medium low* heat
7. Once the olive oil becomes fragrant, add shallot, fennel stalks, and a pinch of salt
8. When the shallots have become translucent, about 5 minutes, add the rice and stir to coat
9. Once the rice has cooked for a minute or two and begins to stick to the pan, add your wine
10. Once absorbed, add tomatoes, bay leaves, and a pinch of salt. Once warmed through add a couple of ladles of water and allow to come up to a simmer
11. Once absorbed, add more water and stir.
12. After about 2-3 times adding water, add in your chopped fennel bulb.
13. Repeat step #11 over the course of the cooking until the risotto has thickened and the grains are tender and still slightly firm to the tooth but not at all grainy.
14. Season to taste and finish in the pan with good olive oil.
15. Remove from heat right away and serve immediately piping hot on a plate (optionally pre-warmed). Garnish with olive oil, fennel fronds, fennel pollen (optional but recommended), and black pepper

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LINKS

Acquerello Carnaroli Rice
[producer] https://acquerello.it/eng/
[Amazon] https://www.amazon.com/s?k=acquerello...