Dana Treat – Treat Yourself

Something Savory

Posted December 16, 2008

Fennel and Brie Risotto Wedges
Adapted from
Leith’s Vegetarian Bible
Serves 8

I suggest you heat 6 cups of vegetable stock to make the risotto, although you may not need all of it. (Original recipe only called for 3). I recommend you freeze the Brie for about 30 minutes to make cutting the rind off a little easier. I used two Pyrex pie plates for the egg and the breadcrumbs. I made these early in the day and then reheated them in a 350 degree oven for about 10 minutes. Great for a dinner party!

2 fennel bulbs
1 tbsp. olive oil

2 tbsp. butter

1 onion, thinly sliced

1 lb. arborio rice

6 cups vegetable stock

Grated zest and juice of 1 lemon

Salt and freshly ground black pepper

2 oz. Parmesan cheese, freshly grated

8 oz. Brie cheese, rind removed and cut into
1/2 inch pieces

3 eggs, beaten


Olive oil, for shallow frying

Fresh fennel tops for garnish

1. Discard any damaged outer leaves from the fennel and cut each bulb in half. Remove the cores and reserve the feathery tops.  Chop the fennel very finely.

2. Heat the vegetable stock over medium heat in a medium saucepan.

3. Heat the oil and butter in a large shallow saucepan and add the fennel and onion and a healthy pinch of salt. Cover and cook over a low heat for 20-25 minutes until soft but not colored.

4. Add the rice to the pan and stir to absorb the buttery juices. Add the stock a little at a time, stirring continuously and allowing the stock to become absorbed between each addition, until the rice is tender – this will take about 20-30 minutes. Stir in the lemon zest and juice and season with salt and pepper.

5. Carefully fold in the Parmesan and Brie cheeses. Allow to cool.

6. Line a baking sheet with parchment paper. Turn the cooled risotto out on the paper and gently form it into a circle about 1 inch thick. Make sure it is as even as possible. Chill in the refrigerator at least 4 hours or overnight. If you do leave it in overnight, cover the circle with plastic wrap.

7. Cut the cold risotto mixture into 8 wedges and sprinkle each side of each wedge with flour. In a wide shallow bowl, beat the eggs and in another wide shallow bowl, scoop out 1 cup of breadcrumbs. (You may need more.)

8. Heat a medium non-stick frying pan over medium heat. Add enough oil to coat the bottom of the pan and fry the risotton wedges for 2-3 minutes on each side until hot, brown, and crisp. You can also fry the edges if you like. Drain on paper towels and sprinkle with a little salt. Serve hot, garnished with chopped fennel fronds.

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