Julie le Clerc: Lemon, Fennel and Basil Risotto

Picture / Carolyn Robertson

Serves 6

5 cups quality chicken stock
3 Tbs olive oil
1 onion, finely diced
3 cloves garlic, chopped
2 cups Italian risotto rice
1 large fennel bulb, finely sliced
zest and juice of 2 lemons
3 Tbs finely sliced fresh basil leaves
sea salt and freshly ground black pepper

1. Place the stock in a saucepan and bring to the boil, then turn down the heat and let stock gently simmer.

2. Heat a large heavy-based saucepan, add oil then onion and garlic. Cook over a medium heat for 5 minutes until softened but not coloured. Add risotto rice, stirring over heat for 2 minutes to toast, but not brown, rice. Stir in fennel.

3. Add one ladle of hot stock and stir with a wooden spoon. When the rice has absorbed the liquid, add another ladle of stock.

4. Repeat this process, continue to stir and keep adding hot stock until absorbed. After 15-20 minutes the rice should be al dente (tender to the bite) and the mixture creamy. Cover pan and leave to steam for 5 minutes.

5. Lastly stir in basil, lemon juice and zest and season with salt and pepper to taste.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.