Risotto With Fennel And Olives

Name: Risotto With Fennel And Olives
Total time: 10 min
Yield: 2 servings
Cuisine: italian
Ingredients: 3 to 4 cups chicken stock, no salt added; 1 red onion, about 1 pound; 1 tablespoon olive oil; 1 pound fennel; 1 cup arborio rice; 1/2 cup dry white wine; 16 small oil-cured black olives; 1 teaspoon fennel seed; 1 ounce Parmigiano-Reggiano; Freshly ground pepper to taste

By Marian Burros

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Risotto With Less Fat

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Ingredients

Yield:2 servings

3 to 4cups chicken stock, no salt added
1red onion, about 1 pound
1tablespoon olive oil
1pound fennel
1cup arborio rice
½cup dry white wine
16small oil-cured black olives
1teaspoon fennel seed
1ounce Parmigiano-Reggiano
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat the stock to a simmer.
Step 2
Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
Step 3
Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
Step 4
Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
Step 5
Pit the olives, chop, and add to the rice. Then add the fennel seed.
Step 6
Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
Step 7
Grate the cheese.
Step 8
When the rice is cooked and moist, season with pepper and stir in the cheese.