Fennel

Fennel is a wonderfully mild, slight sweet and crunchy vegetable often associated with Italian cooking. Fennel is composed of a white or pale green bulb from which stalks emerge, topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulbs, stalks, leaves and seeds are all edible. Fennel’s aromatic taste is reminiscent of liquorice and aniseed but the texture is similar to that of celery. Fennel is a good source of Vitamins C and B3 and potassium as well as being full of fibre.

The three different parts of fennel – the base, stalks and leaves – can all be used in cooking. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or jullienned fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as a herb seasoning.

Risotto with Fennel

Serves 4

6 tbsp butter (preferably unsalted)
1/2 cup chopped onion
1 Fennel bulb (1 lb); trimmed, quartered, cored and cut into 1/4-in slices
1/4 tsp salt
1 pinch nutmeg, preferably freshly grated
5 cups light chicken or vegetable stock
1 1/2 cups Arborio rice
1/4 tsp freshly ground pepper
1/4 cup freshly grated Parmesan

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes. Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, 1/2 cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water.) The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese. Season with additional salt to taste and serve immediately in warm bowls.