I’m miserable. Rosie left this afternoon and D’s still in New Zealand. The house feels dead. I’m not a happy bunny at all.
Serious blues call for serious comfort food (and, of course, wine) and comfort food to me is risotto. There is something very soothing about both the risotto making process and the creamy, oozing result. As I’ve mentioned before, I usually make risotto bianco and top it with salty Parma ham and peppery rocket. But I have a new favourite and this is it.
Though I happily munch it on its own, it might be a little simple for some people’s tastes. Try topping it with a seasoned field mushroom, grilled until juicy all the way through. Or, if you’re a meat-eater, sliced, rare steak or venison or lamb would be great too.
Hazlenut and Fennel Risotto
1 tblspn of butter + extra knob
Tblspn olive oil
Fennel bulb, chopped finely
Onion, chopped finely
1 clove of garlic, chopped finely
300g risotto rice
75g sweetcorn (frozen is good)
Handful of hazlenuts, bashed
1 litre stock (veg or chicken), heated
- Saute onion, fennel and garlic in the butter and oil over a low heat.
- When the vegetables are soft increase the heat and add the rice. Stir briefly until rice becomes translucent.
- Add the sweetcorn and stir.
- Ladle by ladle add the hot stock to the rice and stir slowly but firmly until the stock is absorbed.
- Continue adding the stock ladle by ladle until the rice is almost soft.
- Remove from the heat. Add a knob of butter and some seasoning. Put the lid on the pot and leave to rest for 5 mins.
- Remove lid and stir in the crushed hazlenuts.