Fennel Bacon and Porcini Risotto
June 17, 2014
The last of the season’s fennel came out of the garden just over a week ago. Fennel has been a real surprise from the garden for us this year. I grew a few last year but I do not recall what I made with them, it was not memorable….This year’s crop came from my new vegetable garden area and I had plenty to start experimenting with in the kitchen.
The first recipe (and the one we had a few times from the harvests) was a Skillet Baked Fennel recipe, this was the other recipe, equally enjoyed. I love to serve risotto at our family table in Winter. It is comforting and warm, fabulous family friendly food.
A drizzly Winter afternoon with no dinner planned and no intention of leaving the warm house I found the ingredients for this dish in the pantry and the garden. I had my regular stash of bacon in the freezer for low cost family meals and thought it would marry beautifully with the earthy mushrooms and sweet fennel.
I will most definitely be adding Fennel to the vegetable garden again in Summer/Autumn, and more of it. The flavor is deep and sweet when it is baked. When it is baked it presents a much less imposing flavor than as a raw ingredient – which is nice in Summer with a salad or cold chicken but in the cooler months I prefer the sweeter, caramel characteristics that are evident when it is baked.
Do you grow fennel and have you tried it in risotto?
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