THE FENNEL-BOLT GOLD

(Our Play on Fennel and Orange Risotto)

THE FENNEL-BOLT GOLD

Ingredients: 300g Arborio rice, 1 Fennel bulb (finely diced), 1 White onion (diced), 1 tsp Fennel seeds, 1 tsp White pepper, 1L Veg stock, 1 Orange (juiced and zested), 50g Butter...

Ingredients

  • 300g Arborio rice
  • 1 Fennel bulb (finely diced)
  • 1 White onion (diced)
  • 1 tsp Fennel seeds
  • 1 tsp White pepper
  • 1L Veg stock
  • 1 Orange (juiced and zested)
  • 50g Butter

Cooking Method

  1. The Architect Sauté fennel and onion in oil until soft and translucent.
  2. The Scorch Add the rice and fennel seeds; toast for 2 minutes until it smells nutty.
  3. The Bloom Add the white pepper with a 50ml splash of stock to release the aromatics.
  4. The Swell Add stock gradually, stirring until creamy. Stir in orange juice at the end.
  5. The Final Flourish Top with orange zest, fennel fronds, and a hit of raw butter.

Cuisine: Italian

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