Fennel and orange risotto with smoked salmon

Ingredients

For 1 serving

• Carnaroli rice70 g
• Fennel0.5
• Smoked salmon80 g
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Orange zest3 g
• Dill3 g
• White wine40 ml
• Black pepperto taste
• Saltto taste

Contains: fish, celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the fennel, set aside the green fronds, trim the base and the stringy outer layers and dice it small. Finely chop the shallot and the dill; wash the orange and grate only the coloured part of the zest.
2. Heat the olive oil in a saucepan over medium heat and fry the shallot and fennel for 5 minutes, stirring, until the fennel is soft and translucent.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and season with salt sparingly, as the smoked salmon is already salty.
5. Off the heat, stir in the orange zest and rest for a minute. Serve with the smoked salmon in strips, the dill, the fennel fronds and a grind of black pepper.