I guess you could also call this “caramelized fennel and asparagus risotto”, but what fun is that? In any event, we tend to get excited as spring breaks loose and we buy up all sorts of stuff at the farmers market. And right now, asparagus just came in, the fennel is rockin’ (and we have Meyer lemons in orchard). Time to make risotto. And since we have some Serrano ham, parmesan, pecorino and saffron, may as well toss them in as well. But it is really up to you how you accent the veggies. Like we said, this is a bit of a “kitchen sink” recipe.
But the key elements in this dish truly are the spring veggies. Caramelized fennel (one of our all-time favorite dishes) sweetens when cooked and is a perfect foil for the earthy asparagus. Put them in a creamy risotto and you have a lovely spring dinner. And we make extra, as the leftovers are also a real treat. The only downside of this dish is that it is risotto. And cooking risotto takes time. Expect 45 to 60 minutes of total time. Some extra prep may shave off a few minutes, but it is what it is.
The upside of risotto is that it is very easy to make, and any home cook can get some very “pro” results. And once you know how to make risotto, you can make dozens of variations. And if you garden or get a CSA box, risotto is an excellent use for all sort of
random uncommon veggies. (Btw, if you want some serious risotto recipes, Stefan’s Gourmet Blog is the place to go, he knows his stuff.) Basically, all you need to do is a bunch of chopping and stirring (and tasting). Once you get the knack, it just comes down to the flavors you use.