Baked Fennel and Salami Risotto
Photography by Josh Griggs.
While a traditionally cooked risotto is creamier, I love this version for its simplicity and combination of flavours.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, thickly sliced
1 fennel bulb, thinly sliced, fronds reserved
2 cloves garlic, crushed
1 cup risotto rice
3½ cups chicken stock or water
100 grams thinly sliced salami
½ cup grated parmesan cheese
2 tablespoons crème fraîche
sea salt and ground pepper
METHOD
Preheat the oven to 160°C fan bake.
Heat the oil in a large ovenproof sauté pan or saucepan and add the onion, fennel and garlic. Season, cover and cook until soft.
Stir in the rice, stock and roughly torn salami, then scatter over the parmesan. Bake, uncovered, for 25–30 minutes until the rice is just cooked and the liquid has been absorbed.
To serve: Thin the crème fraiche with a little water then stir in 2 tablespoons of finely chopped fennel fronds and season.
Dollop over the rice and garnish with extra fennel fronds. Serves 4.
Cook’s note: If you don’t have a suitable ovenproof sauté pan, cook the recipe up to and including the salami, then tip into a shallow ovenproof casserole dish and scatter over the parmesan before baking.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.