Creamy rice with braised fennel, black olives and light lemon cream with crispy breadcrumbs

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Mix the breadcrumbs with 1 tablespoon olive oil, half of the thyme, and a pinch of salt. Spread on a tray and bake for 6-8 minutes at 190 °C / 375 °F, stirring once, until golden and crisp. Set aside.

2. 2

   Meanwhile, slice the fennel thinly. Heat a wide skillet with 1 tablespoon olive oil and 10 g butter over medium heat. Add the fennel with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until tender and lightly golden. Add the black olives and cook 1 minute more. Keep warm.

3. 3

   In a wide pot, melt 10 g more butter over medium heat. Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 30 seconds.

4. 4

   Stir in the Arborio rice and toast it for 1-2 minutes, stirring, until the grains look glossy around the edges. Pour in the dry white wine and let it reduce almost completely for 1-2 minutes.

5. 5

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

6. 6

   While the rice cooks, combine the cream cheese, grated Parmesan, lemon zest, 2 tablespoons lemon juice, the remaining thyme, and the last 10 g butter in a bowl until smooth.

7. 7

   When the rice is nearly done, fold in the braised fennel and olives, the lemon cheese cream, black pepper, and most of the remaining salt. Mix well and cook 1-2 minutes more, loosening with a little extra vegetable stock if you want a more fluid texture.

8. 8

   Turn off the heat, let the rice rest for 1 minute, and serve immediately. Finish with the crispy breadcrumb topping and, if desired, a little extra grated Parmesan.