Risotto with Fennel and Vodka Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 bulbs - fennel , with their green tops
  • 2 cloves - garlic
  • 1 1/2 - small dried red chilies
  • 1 1/2 teaspoons - fennel seeds
  • 1 teaspoons - coarse sea salt
  • 1 cups - vodka
  • - Juice of 1½ lemons
  • 4 cups - chicken broth
  • 2 tablespoons - unsalted butter
  • 2 tablespoons - olive oil
  • 1 - small red onion, finely chopped
  • 1 1/2 cups - Carnaroli, Vialone Nano or Arborio rice
  • 1/2 cups - Parmesan, grated
  • - Freshly ground black pepper
  • Directions:

    1. Remove and discard outer leaves of fennel bulbs and finely chop bulbs. Chop fennel tops and reserve.

    2. Use a mortar and pestle to crush garlic, chilies, fennel seeds and 1 teaspoon coarse sea salt, forming a paste.

    3. In a medium-size, nonreactive bowl, mix together vodka, lemon juice and chopped fennel tops. Set aside to macerate.

    4. In a medium stockpot, bring broth to a simmer over high heat. Reduce heat to low.

    5. In a heavy-bottomed saucepan over medium heat, melt half of butter along with oil. Add onions and sweat 2 minutes. Add fennel seed paste and stir to combine. Add chopped fennel bulb and cook, stirring, until soft, 7 minutes. Add rice and stir to coat.

    6. Start adding broth, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed by rice before adding the next. Continue until rice is al dente, about 20 minutes. Stir in remaining butter, fennel-vodka mixture and Parmesan. Season with salt and pepper to taste.

    Brief Description

    Elegant risotto is bracing and a bit "boozy"

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 30 min



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    Posted On:

    January 14, 2014

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