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Fennel and Leek Risotto with Smoked Mozzarella. Garnished with torn fennel fronds and smoked mozzarella cubes. Serve in the center of a large white plate with a red and white tea towel surrounding it.
Sacha Hirschfeld

Fennel and Leek Risotto with Smoked Mozzarella

This recipe is a recreation of a risotto I had on my honeymoon in Capri. It was simply magical!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Mains
Cuisine: Italian
Calories: 474
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 tbsp extra-virgin olive oil
  • 1 head of fennel fronds reserved, halved lengthwise, core removed, cut into cubes
  • 1 ½ cups leeks green parts removed, halved lengthwise, sliced into half moons; about 1 large leek
  • 3 garlic cloves minced
  • kosher salt
  • freshly ground pepper
  • ½ cup dry white wine like sauvignon blanc or pinot grigio
  • 1 cup uncooked arborio rice may sub carnaroli or vialone nano
  • 4 cups stock veggie, chicken, or seafood
  • 1 tsp fresh thyme chopped
  • ¾ cup smoked mozzarella ⅓ cut into small cubes and ⅔ grated
  • ½ cup Pecorino Romano finely grated

Equipment

  • 1 grater
  • 1 wooden spoon
  • 1 wide and deep, heavy-bottomed skillet or braiser
  • 1 medium saucepan

Method
 

  1. In a medium saucepan, bring chicken stock to a simmer. You never want to add cold stock to a risotto!
  2. In a wide and deep, heavy-bottomed skillet pan or braiser, add olive oil and 1 tablespoon of butter over medium-high heat. Add leeks and sauté, while stirring, for 3 minutes.
  3. Add fennel and garlic; sprinkle lightly with salt. Cook for 5 minutes.
  4. Add the arborio rice and stir, ensuring each grain is coated in butter & olive oil. Cook until the rice is translucent, about 1 minute.
  5. Add the white wine and cook until most of it has evaporated, about 2 minutes.
  6. Add chicken stock, 1 ladle at a time. Cook while stirring, until the liquid has been absorbed by the rice before adding more stock. Continue adding stock 1 ladle at a time, until the rice is slightly al dente. You still want the rice to have a slight bite to it. Do not overcook risotto! I beg you! This whole process should take no more than 16 minutes.
  7. Add salt and pepper, to taste. When rice is al dente, remove from heat and stir in grated cheese and remaining butter.
  8. Garnish with cubes cheese, fennel fronds, and black pepper. Serve immediately!