Creamy, comforting and deeply satisfying, this elegant risotto showcases the delicate sweetness of Lard Ass Roasted Fennel Butter. Finished with parmesan, fresh thyme and a hint of lemon zest, it's a simple dish that proves great Lard Ass Roasted Fennel Butter can transform everyday ingredients into something truly memorable.
INGREDIENTS
150g Lard Ass Roasted Fennel Butter
1 tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, finely chopped
350g Arborio rice
150ml dry white wine
1.2L vegetable stock, kept at a gentle simmer
80g finely grated parmesan, plus extra to serve
2 tsp fresh thyme leaves, plus extra to garnish
Finely grated zest of 1 lemon
Freshly cracked black pepper
Sea salt, if needed
METHOD
Heat the olive oil and 50g of the Lard Ass Roasted Fennel Butter in a large heavy-based saucepan over medium heat.
Add the onion and cook for 6–8 minutes until soft and translucent. Stir in the garlic and cook for a further minute.
Add the Arborio rice and stir for 2 minutes until every grain is lightly coated and beginning to look translucent around the edges.
Pour in the white wine and cook, stirring, until almost completely absorbed.
Add the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 20–25 minutes until the rice is creamy and tender with a slight bite.
Remove the pan from the heat and allow the risotto to stand for 1 minute. Stir through the remaining 100g of the Lard Ass Roasted Fennel Butter, the parmesan, thyme and lemon zest until the Lard Ass Roasted Fennel Butter has completely melted, creating a silky, glossy finish.
Taste before seasoning. The Lard Ass Roasted Fennel Butter and parmesan both contribute salt, so you may need little or no additional sea salt. Finish with freshly cracked black pepper.
Divide between warm bowls and garnish with extra parmesan and fresh thyme leaves. Serve immediately.
TIPS
Keep the vegetable stock at a gentle simmer throughout cooking. Adding hot stock helps the rice cook evenly and creates the creamy texture risotto is known for.
Stir the risotto frequently rather than constantly to encourage a creamy texture while allowing the rice to cook evenly.
Serving the risotto immediately ensures the silky finish from the Lard Ass Roasted Fennel Butter is at its best.
