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.

Fennel has been more commonly used in Mediterranean cuisine (but is gaining popularity among chefs in the United States), and was known as “marathon” in ancient Greece. According to Greek myth, fennel was awarded to Pheidippides, the famous messenger who ran 26 miles from Sparta to Athens to deliver news of the Persian defeat. So the grueling 26-mile modern marathon can actually be traced back to fennel.

Although the roasted fennel may have the interesting history and is undoubtedly the star of this recipe, the chili flakes and ricotta elements also play an important second fiddle. The chili brings in a little heat that is a nice contrast to the sweet fennel; the ricotta helps pull everything together, offering a nice cool contrast to the creamy, warm risotto.

fennel & chili risotto with ricotta
(serves 4-6)

• 1/2 teaspoon fennel seeds
• 2 bulbs of fennel, finely sliced, herby tops reserved
• 2 cloves of garlic, peeled and minced
• extra-virgin olive oil
• sea salt
• fresh ground black pepper
• 1 classic risotto recipe
• 1 teaspoon chili flakes (or more if you like heat)
• zest of 1 lemon
• 1/4 cup ricotta

Preheat the oven to 400F.

Pound the fennel seeds into a powder using a pestle and mortar or a spice grinder. In a medium bowl place the fennel powder, sliced fennel, minced garlic and a dash (2 tablespoons) of extra-virgin olive oil. Mix to incorporate. Season with a generous pinch of sea salt and a crank of fresh ground pepper. Place in the oven and roast for 15-20 minutes, until the fennel is tender and begins to brown.

Prepare the classic risotto recipe.

When the risotto is just about finished, add the chili flakes and roasted fennel and stir to incorporate. Finish the dish by garnishing with the reserved fennel tops, lemon zest, and a dollop of ricotta. Serve as soon as you can.

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