Creamy Rice with Golden Fennel, Spiced Orange, and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the hazelnuts on a small tray and toast for 8 to 10 minutes, until fragrant. Let them cool, then roughly chop them.

2. 2

   In a small saucepan, combine the saffron threads with 2 tablespoons of the hot vegetable broth and set aside to infuse. Keep the remaining broth at a very gentle simmer.

3. 3

   Heat 1 tablespoon of olive oil and 10 g butter in a wide pot over medium heat. Add the fennel with a pinch of salt and cook for 8 to 10 minutes, stirring, until tender and golden around the edges. Stir in half of the thyme and reserve one quarter of the browned fennel for finishing.

4. 4

   In the same pot, add the remaining tablespoon of olive oil. Cook the shallot for 2 minutes. Add the garlic and cook 30 seconds more, without letting it brown.

5. 5

   Add the arborio rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy. Pour in the dry white wine and cook until the liquid is almost evaporated.

6. 6

   Add the orange zest, sweet paprika, the saffron infusion, and one ladle of hot broth. Cook over medium heat, stirring often, until the rice has absorbed most of the liquid.

7. 7

   Continue adding the hot broth gradually, one ladle at a time, stirring between additions. Halfway through cooking, add the browned fennel that was not reserved, the orange juice, salt, and black pepper. Continue cooking for 16 to 18 minutes total, until the rice is creamy and al dente.

8. 8

   Remove the pot from the heat. Add the remaining 20 g butter, the grated Parmesan, and the rest of the thyme. Stir vigorously for 1 minute to create a creamy texture.

9. 9

   Let the rice rest for 2 minutes. Serve immediately topped with the reserved fennel, the chopped toasted hazelnuts, some tender fennel fronds, and a little extra Parmesan if desired.