Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago) and don't be shy! I also doctored it a bit but really not that much - used half the heavy cream and added an equal volume of milk and splashed a bit of chardonnay some oregano in there towards the end. I did not have arborio rice so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot but the results are great and it was totally worth it.
This was delicious. The flavor had a slight sweet taste (thank you fennel!) but wasn't extremely overpowering. It was creamy and wonderful. YUM! I made it for Christmas dinner alongside fennel roast rabbit and lemon basil carrots!
Really yummy taste and texture...after adding some salt. Also I will chop the sliced fennel slices in half the next time I make it. I love risottos and I think this will become my favorite after tinkering with it a bit.
Ok but not great. If I ever decide to make this dish again (which I doubt) I will dice the fennel real small. The big slices of fennel were too crunchy for us.
Wonderful vegetarian recipe! Just a few minor changes - I used light thick cream and also added some fresh mushrooms as well. Also used fresh parsley which I think gives it a bit more flavour than dried. Tasted quite yummy with some white wine! We were meant to have it as entrees before the roast turkey but hubby went back for a second plate in lieu of the main course...! Definitely a keeper!
Next time I'll use more vegetables in proportion to the rice (personal preference). I added mushrooms to the fennel and onion; I'll try zucchini in addition to that. I cut everything into large bite-size chunks, BTW, which worked well. The fennel was absolutely delicious in this context. I didn't have enough heavy cream so I used sour cream and milk to make up the 1 cup -- came out beautifully. My husband really enjoyed it.
Tasty. I thought the amount of fennel would be too much, but it isn't. I did find it too rich with the whipping cream so now I don't use it at all, I just increase the amount of broth. It still comes out creamy.
I added peas to this recipe and replaced the parmesan and cream with goats cheese - delicious!!!
I made the recipe just as written except that I ran out of chicken stock so finished off the last couple of cups with white wine. I also used fresh parsley. It was a very subtle wonderful rich dish.
