Fennel risotto from the oven

Ingredients for 2 servings:

• 200 g fennel
• 75 g leek
• 1 garlic clove(s)
• 2 tbsp butter
• 1 tbsp oil
• 150 g risotto rice, e.g. Arborio
• 400 ml chicken broth
• 1 tbsp white wine vinegar
• 1 tsp fennel seeds
• 3 sage leaves
• 30 g Parmesan, grated
• Salt
• Pepper, preferably lemon pepper, freshly ground
• n. B. Trout fillet(s), two pieces, smoked

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Main course or side dish

Clean the fennel, quarter or eighth, and remove the tough core. Cut the fennel crosswise into thin slices and weigh them. Clean a small leek, halve or quarter it lengthwise, and cut the lighter part crosswise into thin strips. Finely dice or press 1-2 garlic cloves, finely slice the sage leaves, and finely grind the fennel seeds. Heat 1 tablespoon of oil and 1 tablespoon of butter in an ovenproof pan or pot, briefly sauté the garlic, add the vegetables and a pinch of salt, and cook for about 5 minutes, stirring constantly. Stir in the rice, then add the chicken stock, 1-2 tablespoons of vinegar, fennel powder, and sage to the rice, stirring constantly. Cover with a lid or aluminum foil and cook in a preheated oven at 200°C for about 15 minutes. Remove the pan from the oven, stir in the Parmesan cheese, some freshly ground pepper, and 1 tablespoon of butter, and let it simmer for about 5 minutes. Season with salt, if desired, and serve immediately while hot. It also tastes great if you cut smoked trout fillets into large pieces and let them simmer for a short time. Depending on your appetite, this dish serves 2-3 people as a main course and 4-6 as a side dish.