Fennel Risotto with Smoked Salmon
My five-year old is super bougie and is obsessed with smoked salmon. When I found this recipe in one of my new favorite cookbooks I knew we had to try it.
Adapted from Fairytale Cooking by Alexander Hoss-Knakal
Ingredients
One Fennel bulb, thinly sliced
One Lemon
Three Shallots, finely chopped
One cup Risotto Rice
One cup White Wine
Four Cups Vegetable (or fish or chicken) Stock
Six Tbs Butter
Salt
Two to four Tbs grated Parmesan Cheese
4.25 Onces Smoked Salmon
Recipe
Gather and prepare your ingredients. Zest the lemon and combine it with sliced fennel and a pinch of salt and set aside.
Heat stock in a pot. Melt two tablespoons of butter in a medium saucepan. Add shallots and cook until just translucent. Add Fennel and continue cooking until it is softened, then add rice and more butter if needed. Once rice is toasted, de-glaze with white wine, then simmer on medium-low heat until the liquid has been absorbed. Start slowly adding hot stock, waiting for the rice to absorb the liquid before adding more, stirring frequently.
Cook until rice is al dente. Stir in remaining butter and parmesan cheese. Garnish with fennel fronds and smoked salmon.
