Fennel Risotto
Our Grenache has fruit, savory notes, acidity, tannin, and a medium body that enhances most meals—but it has an uncanny ability to cut through fat. A decadent creamy risotto can be a perfect pairing, and risotto, like pasta, allows for endless variations. Fennel, a favorite complement to Grenache, is the primary flavor enhancer here. Serves 6.
Ingredients
2 large bulbs fennel, sliced thin
1 medium onion, peeled and sliced thin
1 tablespoon olive oil
3 tablespoons unsalted butter
3/4 teaspoon sea salt (to taste)
2 cloves garlic, minced
2 cups Arborio rice
1 cup good white wine
Juice of half a lemon
4 cups broth, heated (JoAnn uses lamb broth)
Finishing
More white wine (a splash)
1 tablespoon butter
1/4 cup crème fraîche
3/4 cup grated Parmesan cheese
Handful of fresh Italian parsley, minced
Open a bottle of white wine and pour yourself a glass. Chop the fennel, onion, and garlic. In a deep cast iron skillet (Lodge), saucier (All-Clad), or similar pan, heat olive oil and 3 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir to coat. Cook until the onion and fennel are slightly caramelized, about 15 minutes. Meanwhile, simmer broth in a separate pot on the stove. Add garlic, Arborio rice, and salt to the onion and fennel mixture. Sauté, stirring frequently, until the rice is translucent around the edges, about 3 minutes. Add the wine and simmer, stirring frequently, until fully absorbed, about 4 to 5 minutes. Add 1 cup broth, stirring every 3 to 4 minutes until liquid is absorbed. Stir in another 1/2 cup of hot broth and simmer, stirring constantly until absorbed. Repeat with additional broth until the rice is al dente. Stir in lemon juice and remove from heat.
Just before serving, turn heat to low and stir in the remaining tablespoon of butter, a splash of white wine, Parmesan, and crème fraîche. Stir to blend. Stirring the risotto with liquid right before serving is key to developing a creamy broth that envelops the rice. Top with parsley and a few grates of Parmesan.
Serving Suggestions: Serve with a Romaine salad tossed with garlicky anchovy dressing. Grilled sausage is a nice accompaniment.