Risotto with fennel and sardines … a mare

I recently found a nice sprig of wild fennel: for me it's an irresistible attraction, and so I purchased. Then remained to lie in a cup with water for days, supplicandomidi use it. When I decided it was time to use it, It was Sunday. And the pasta with sardines I had in mind was obviously unable to do, having no sardines. But I've given up. And I opted for a risotto with sardines … a mare. There are all the ingredients in risotto of pasta with sardines, but not the sardines: fresh fennel, pine nuts, raisins, Saffron, tomato paste, anchovies in oil, Onion and, to give a note crunchy, stale bread for toasting. Sardines weren't there, but the taste was to. In addition, in this risotto I didn't use to cream butter or grated cheese, then you can enjoy them with little guilt.

For other rice dishes take a look at those with blueberries and raspadura, with mullets and Zucchini, with Asparagus and pecorino, with calamari and lemon, with PEAR and gorgonzola, with artichokes and Roe, with lettuce and Stilton, at Rice timbale with four cheeses.

Ingredients for 4 people:

  • 360 grams of Carnaroli or Arborio rice
  • a sprig of wild fennel
  • 40 grams raisins found in water
  • 30 grams pine nuts, lightly toasted
  • 8 Tablespoons extra virgin olive oil
  • 5 anchovies in oil
  • a fresh onion
  • half a glass of dry white wine
  • a tablespoon of tomato paste
  • a bag or some saffron pistils
  • 1 liter of vegetable broth made with a carrot, half an onion and two stalks of celery
  • 50 grams of stale bread crumbs
  • salt and pepper

Wash the fennel, clean and Blanch for 10 minutes in boiling water. Drain and finely chop it with a knife. Chop the onion and put it in a non-stick pan with oil, FRY and add the anchovies, crush them well with a fork until they dissolve.

Now add the rice and toast it for a few minutes, Deglaze with white wine and let it evaporate the alcohol part, then add the tomato paste, the raisins and pine nuts and start adding the hot broth, waiting for you to absorb the amount before putting the other.

Halfway through cooking, add the chopped fennel and saffron, season with salt and pepper and bring the cooked risotto. Toast the breadcrumbs in a frying pan. Serve the risotto all'onda sprinkled with breadcrumbs.

THE PAIRING: This is a dish from strong scents. Then, We choose an aromatic white wine, specifically a Chardonnay. We suggest that of Khanna Planeta, fresh, with good acidity, soft on the palate with aromas of fruit (fishing, Apple and white figs) and notes of hazelnut and orange blossom.

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2 comments

Loredana November 18, 2015 at 18:16

Hi Alda, I often browse your site and there I always find interesting ideas, also for my work! A few days ago, we have collected a certain amount of wild fennel 🙂 and I would also use it for a cooking class that I will keep for two foreign travelers (I'm not a Cook, just a fan) and this recipe is perfect. I was wondering and asking: If you substituted the fresh pasta rice (my guests absolutely want and rightly preparing)? Thanks in advance, The

Reply
Ada Parisi November 18, 2015 at 18:29

Hello Lara! Of course you then use the paste, Indeed. Risotto is my interpretation, but my grandmother and my mom always made this sauce with spaghetti. If you then make pasta at home will surely be even better. I'm glad we could be useful. And thanks to you for your confidence. See you soon, ADA.

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