Baked Fennel and Salami Risotto
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.