caramelized fennel and shallot risotto

I made this risotto last week when it was still raining every day, which seems to be what is going to happen this week.  But this weekend I had lots of fruit and salad and quacamole.   This risotto is kind-of sweet, which I really loved.  It was different which I loved also.  And simple.  While I was making this I questioned what to do with the green parts of fennel?  I guess you can eat it, I’m going to have to experiment.

From “Fresh and Fast Vegan”

Caramelized Fennel and Shallot Risotto

4 cups vege stock

2 large fennel bulbs (or 1lb.)

2 tbsp olive oil

3 shallots

1 tbsp light brown suger

1 3/4 cup arborio rice

sea salt and pepper

fresh tarragon leaves, roughly chopped

1 Cut the fennel bulbs and shallots into thin slices.  Heat the oil in a large saucepan.  Add the fennel and shallots and sugar.  Saute on medium heat for about 30 minutes, until both start to caramelize.  The sugar just helps speed up the caramelization, you can leave it out and cook the veges longer.

2 While the veges cook, heat the stock in a saucepan.  Bring to a boil then reduce to a simmer.

3 Add the rice to the fennel and cook a minute or two.  Add 2 ladles of stock and stir until the rice has absorbed the liquid.  Keep doing this a couple of ladles at a time.  It should take about 20 minutes to half an hour.  Keep stirring so the rice doesn’t stick to the bottom.  If more liquid is needed use hot water.

4 Season with salt and pepper and tarragon.

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