Rice: Risotto Mushroom Fennel Leaf
by Lishka DeVoss

YIELD 4 to 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1/2 oz dried porcini mushrooms (steeped 20 minutes in hot water; drained and finely chopped)
4 cups veggie or chicken stock (warm)
5 to 6 tbsp unsalted butter
1 small onion, finely chopped (about 1 cup)
1 cup arborio rice
2 to 3 tbsp finely-grated Parmesan

SMALL BOWL:
2 cups shredded red or green leaf, or butter lettuce (3 to 5 leaves, depending on size of head)
1/3 to 1/2 cup finely chopped fennel bulb, white part only

PREPARATION

1. In a deep saucepan over medium heat, melt 4-tbsp butter; add SMALL BOWL and cook until soft; using slotted spoon, remove and set aside.

2. Add another 1 to 2-tbsp butter to saucepan; add onion and cook until translucent.

3. Add rice; stir until glistening and hot.

4. Add some stock (one cup or so at a time), each time bringing to a high simmer and stirring as needed until liquid is absorbed — do this until you have about a cup of stock left.

5. Add mushrooms, stir again; add last of stock and stir as needed until liquid is mostly absorbed. (Rice is cooked when it is no longer white-white. Add more stock or hot water if it needs to cook more.)

6. Stir in SMALL BOWL and Parmesan; serve immediately.

NOTE Leftovers keep and reheat well, also make excellent risotto pancakes.

Updated 2020-04-27

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