Creamy Rice with Roasted Fennel, Blistered Grapes and Goat Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the fennel with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and a little black pepper. Spread it on a baking tray. Place the grapes on one side of the same tray and drizzle with a little of the remaining oil. Roast for 18 to 20 minutes at 220 °C / 425 °F, until the fennel is tender and golden and the grapes begin to burst.

2. 2

   Meanwhile, heat the vegetable broth in a saucepan and keep it warm over low heat.

3. 3

   In a wide skillet or shallow pot, melt half of the butter with the remaining olive oil over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the short-grain rice and stir for 1 to 2 minutes to lightly toast it. Pour in the dry white wine and cook, stirring, until the liquid has reduced almost completely.

5. 5

   Add the hot broth gradually, about one ladle at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Continue for 16 to 18 minutes, until the rice is creamy and al dente.

6. 6

   Fold in the roasted fennel, half of the blistered grapes, and the remaining thyme. Stir gently for 1 minute to combine the flavors.

7. 7

   Turn off the heat. Add the goat cheese, remaining butter, lemon zest, toasted sliced almonds, and the reserved fennel fronds. Adjust with the remaining salt and black pepper to taste. Stir until creamy.

8. 8

   Serve immediately and spoon the remaining blistered grapes on top for a juicy, bright contrast.