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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.