Fennel and Lemon Risotto | Recipes | Giancarlo Polenghi USA
Fennel and Lemon Risotto Ingredients Instructions - Heat the olive oil and butter in a large pan or Dutch oven over medium heat.
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Cooking tools:
- Dutch oven
- Grater
- Ladle
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Saucepan
Ingredients
- 2 tablespoons Italian Volcano lemon juice
- 1 bulb fennel
- 1 onion
- 2 cloves garlic
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4-5 cups vegetable broth
- 1/4 cup Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- Salt
- Black pepper
- fennel fronds
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