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

Name: RECIPE: Fennel & burnt leek risotto [v] | Herd Gastronomy
Ingredients: Leeks 2 small (or one big one); Fennel 1/2 bulb; Arborio rice 250g; Garlic 3 cloves; Anchovies in olive oil 1/2 tin; White onion 1 medium; Celery 1 stick; Fresh bay leaf or a couple dried; White wine 150ml or 50ml vermouth (optional); Stock if using cubes go for veg/ham/chicken or a combination thereof; Butter; Parmesan or other hard cheese

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We’re enthusiastic meat eaters but I’m rapidly coming round to the need for eating less meat. Writing it as I made it, this dish... ...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at herdgastronomy.com.

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