While a traditionally cooked risotto is creamier, I love this version for its simplicity and combination of flavours.
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
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.