Fennel and chili risotto

Now that you’ve established your risotto chops with the classic recipe, it’s time to play. Basically anything can be added to a risotto but I’ve found it’s best when limited to two or three additions (I think this holds true for pizza too). I pulled this recipe from Jamie’s Italy, a cookbook that I refer to time and time again for inspiration and it never disappoints.

To be honest, I haven’t always gravitated towards fennel. I tend not to go crazy for the licorice/anise flavor and I don’t prepare it raw too often. However, this fall I’ve been going bananas for roasted fennel, which brings out a sweetness and softens the licorice flavor. Roasted fennel can be added to salads, pizzas, pastas, and risotto, or eaten on its own.