RECIPE: Fennel & burnt leek risotto [v] | Herd Gastronomy

Ingredients

• 2 small (or one big one) leeks
• 1/2 bulb fennel
• 250g arborio rice
• 3 cloves garlic
• 1/2 tin anchovies in olive oil
• 1 medium white onion
• 1 stick celery
• Fresh bay leaf or a couple dried
• 150ml white wine or 50ml vermouth (optional)
• Stock if using cubes go for veg/ham/chicken or a combination thereof
• Butter
• Parmesan or other hard cheese