just the right balance of luck and fortune
Ingredients:
1/4 C olive oil
4+ shallots, sliced
1+ tsp (maple) syrup
2 cloves garlic, minced
2 C risotto rice (riso valle in this case)
1 large handful rapini, chopped
1 layer of a fennel bulb, thinly sliced
10 C hot broth (with a distinct leek flavour, in this case)
garnish
finely chopped Italian parsley
pickled red peppercorns
1. heat the oil over medium heat. Fry the shallots until soft. Add the maple syrup, and caramelise the shallots for 10 minutes or longer, until they reach a deep, rich brown colour.
2. add the garlic, mixing it into the oil. add the rice and stir to coat each grain completely in the now well-flavoured oil.
3. add the rapini, and fennel, mix everything together and add 2 C of hot broth. Siir it in until it is absorbed.
4. add hot broth in 1 C increments, stirring the rice frequently until the broth is absorbed before adding the next.
5. when the rice is tender with some firmness, and has a creamy texture, it’s done.
