Fennel Risotto & Silvaner by Andi Weigand
Here comes a fennel recipe from a fennel skeptic. 🤓 So get out your cooking apron, we're about to get started! Please chill the wine already 😉
You need:
- 1 fennel bulb
- 150g cherry tomatoes
- 1/2 onion
- 1/2 lemon
- 2 garlic cloves
- 130g risotto rice
- 1/8l white or orange wine
- 500ml vegetable broth
- 20g parmesan
- 1 Tbsp butter
- 1 Tbsp maple syrup
- Salt, pepper & chili to taste
And of course ...
Another bottle of Silvaner from Andi Weigand! Not that you thirst at the stove 😉
Step 1: Risotto
Preheat the oven to 200°C hot air grill. Sauté the finely chopped onion in a pot with a little olive oil. Now add the rice, sauté for 2-3 minutes and deglaze with the wine. Always stir well! Once the wine has largely boiled away, gradually add the vegetable broth in small amounts. Repeat this step until all the vegetable broth is mixed with the rice or until the rice is al dente.
Step 2: Tomatoes
While the risotto is simmering, place the tomatoes with the panicles in an ovenproof dish. Drizzle a little olive oil over them, salt and grill for about 15-20 min until the skin of the tomatoes breaks open and they caramelize slightly. Then set aside until step 5.
Step 3: Fennel
Cut the fennel into small cubes and sauté in a pan with a little olive oil. After a few minutes, add the finely chopped garlic cloves and sauté again for 1-2 minutes. Now drizzle the maple syrup on the fennel and let it caramelize a bit. Add the fennel together with the last ladle of vegetable stock to the risotto and let it boil down again.
Step 4: Final touches
Once the risotto rice is al dente, you can bind it with the butter and the grated parmesan. Now season with the lemon juice, chili, salt & pepper.
Pair it, baby!
Serve with the stewed tomatoes, some Parmesan cheese and a few drops of olive oil. Now all that's missing is a generous glass of Silvaner from Andi.
Buon Appetito!
