Roasted fennel in a spicy nut crust with saffron porcini mushroom risotto

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 porcini mushroom
• 250 g risotto rice
• 50 ml white wine
• 0.1 g saffron
• salt and pepper
• 450 ml water
• 1 tsp vegetable stock powder
• some olive oil
• 1 fennel bulb(s)
• 1 tbsp hazelnuts
• 1 tbsp cashew nuts
• 1 tbsp sesame seeds
• 1 tbsp pine nuts
• 1 tsp coriander seeds
• ½ tsp cumin
• 1 pinch of pepper
• ½ tsp salt
• 1 pinch of chili
• some flour
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

For the saffron porcini mushroom risotto, finely dice the onion and garlic clove. Sauté both in olive oil. Then add the risotto rice and let it become translucent. Deglaze the rice with the white wine and season with saffron, salt, and pepper. Add the water and stock powder and let the rice simmer with the lid on for about 20 minutes. Slice the porcini mushroom, fry in olive oil, and then add to the finished risotto. For the roasted fennel in a nut crust, slice the fennel bulb and fry in olive oil. Briefly roast the hazelnuts, cashews, sesame seeds, and pine nuts in a dry pan. Add the coriander, cumin, pepper, salt, and chili, and coarsely chop the nuts and spices in a blender. Remove the fennel slices from the pan and coat them first in flour, then in the nut mixture, and fry briefly again. Serve the fennel slices with the risotto.