Remember the summer – Tomato Risotto With Fennel Seeds
One positive aspect of the darker half of the year is that you get to see so much more of that early morning light that appears and disappears while you sleep in spring and summer. Just look at that golden light in the photo above, that kind of light turns the world into something wonderful. Unless it is grey and raining, often is the default weather in November here in the northern hemisphere but when it is grey and cold, stirring a risotto is a good thing to do. That constant stirring, the continual circles you trace in the rice, is almost hypnotic, it calms you down and time cease to exist. The only measure of it is how cooked the grains of rice are, is it time to stop stirring and start eating?
I am reposting this recipe because I like it too much, I love the tomatoes and the fennel seeds together, both sweet but still very different. if you make this risotto during the darker periods of the year, it will bring the summer sunshine right into your kitchen and onto your plate.
Tomato Risotto With Fennel Seeds
1 small onion
3 tsp fennel seed, crushed
400 ml / 1.7 cup rice for risotto, Arborio or Carnaroli
1000 ml / 4.2 cups vegetable stock or water
400 ml / 1.7 cup tomato sauce. Please use fresh homemade tomato sauce as it is important for the taste
extra-virgin olive oil
Slice the onion and cook it slowly it in a big and thick bottomed pan in some olive oil together with the fennel seeds until the onion is transparent.
Mix stock and tomato sauce and heat it up in a pan.
Add the rice and stir until each rice grains is covered in oil. Start adding a ladle of stock at a time, stirring all the time and when the rice has absorbed the stock you add another ladle and then you go on like that until the rice is cooked.
Serve with freshly grated parmesan cheese.