The other night I was craving for something new and original and, after browsing recipes for half an hour without finding anything inspiring, I opened my refrigerator hoping to find an idea. Looking at the fennel bulbs that I was planning to cook au gratin (see my recipe), I started to wonder how they would taste in a risotto instead. Probably bland, I concluded. But what if I added to them a stronger flavor? Smoked salmon suddenly seemed the perfect pairing and, since my husband is a very tolerant guinea pig, I decided to try the experiment.
Perhaps because I adore salmon in any possible way, I ended up loving this risotto: it’s healthy, it’s low-calorie, it’s light, it has an appealing look, and it makes a meal in less than half an hour!
(for 4 people) F W B Gf
- 1 bulb of fennel
- 4 oz. of smoked salmon
- 10 oz. of rice (Arborio or Carnaroli)
- 1 quart of boiling water
- 2 Tbsp. of butter
- 3 Tbsp. of EVOO
- 1 organic bouillon cube
- ½ yellow onion, chopped
Trim the fennel stalks and wash the bulb. Cut it in four lengthwise, then cut each half in two, Slice it thinly, starting from where you removed the stalks and discarding the hard root end. Continue reading