Fennel and celery risotto

This risotto was nice, even though I had ran out of arborio rice and used wholegrain rice instead.


Serves 4 people:

1 bunch of celery, sliced
1 fennel, diced
25g butter
10 cl vodka
400g arborio rice
1 litre vegetable stock
50g Parmesan, grated
Olive oil, pepper, herbs

1. heat the oil in a deep pan and fry the celery and fennel until tender then set aside.

2. melt the butter in a big non-stick frying-pan, pour the rice and coat with the melted butter until transculent. Add the vodka at once while stiring.

3. Gradually add the veg stock until the rice is cooked.

4. Add the Parmesand, herb of your choice (I used marjoram this time) and freshly cracked black pepper. Serve in warm bowls and sprinkle with parsley (and this one was coming straight from the garden, directly from the producer to the consumer, within a minute!).