Lemon Thyme & Fennel Risotto – Meeta K Wolff

Meeta K Wolfs Lemon Thyme & Fennel RisottoMeeta K Wolff’s Lemon Thyme & Fennel Risotto

Lemon Thyme & Fennel Risotto

Preparation time 15 minutes
Total Time 40 minutes

Ingredients
1 litre vegetable broth
375 ml dry white wine
2 lemons, zest from both and juice from 1
2 fennels, sliced
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely chopped
300 g risotto rice
100 g Parmesan cheese, grated
Salt and pepper

Method
Bring the broth to a boil and keep warm. In a large pot, heat 1 tablespoon butter and olive oil together, add the chopped shallots and fennel, then on a low heat sauté very gently for 8-10 minutes until the flavours have combined and caramelized. Be careful and do not allow them to take on colour. Add the rice and increase the heat.

Keep stirring the rice while it cooks and takes on a glassy colour – approx. 1 minute. At this point add the wine and as it bubbles, allow the rice to infuse with the wonderful aroma.

Once the liquid has evaporated and the rice begins to get dry add a ladle full of broth. Stir well and add a touch of salt. Reduce the temperature so that the mixture bubbles gently. Now, keep adding the broth, a ladle at a time, and allow the rice to soak this up, stirring every now and then. When the rice has soaked the liquid add another ladle full. By “massaging” the rice this way you release the creamy starch from the rice giving the dish a fantastic creamy consistency. This whole process takes approx. 15 minutes. The rice grains should be soft but still have a slight crunch to them. Now add a bit of salt and pepper, but be careful as the stock is normally salty enough – so please taste before!

Take the pot off the heat and stir through the thyme, lemon juice and zest along with most of the Parmesan. Mix well and cover. Allow the rice to take on all the flavours – 2 minutes. Giving the risotto this time allows it to unfold its perfect creamy-moist consistency. Check and adjust seasoning.

To serve scatter the remaining Parmesan cheese over the top and enjoy with a glass of chilled white wine.

Michael’s wine recommendation – CLICK HERE

Boland Cellar 5 Climates Sauvignon Blanc 2014

Meeta K WolffMeeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.

Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!

Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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October 8th, 2015|Categories: Recipes|Tags: , , |