Baked Creamy Risoni with Caramelized Fennel, Lemon and Pecorino Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a large oven-safe skillet or wide casserole, heat the olive oil and butter over medium heat. Add the sliced fennel and onion and cook for 10 minutes, stirring occasionally, until tender and lightly caramelized.

3. 3

   Add the minced garlic, fresh thyme, half of the salt, and the black pepper. Cook for 1 more minute until fragrant.

4. 4

   Stir in the risoni and cook for 1 minute so it gets coated in the fat and lightly toasted.

5. 5

   Pour in the dry white wine and cook for 2 minutes until it is almost completely reduced.

6. 6

   Add the hot vegetable broth, heavy cream, lemon zest, and 2 tablespoons of lemon juice. Mix well and cook over medium heat for 8 minutes, stirring often, until the risoni starts to soften and the mixture looks creamy but still loose.

7. 7

   Remove from the heat and stir 40 g of the grated Pecorino into the pan. Taste and adjust with the remaining salt if needed.

8. 8

   In a small bowl, combine the breadcrumbs with the remaining 30 g of Pecorino.

9. 9

   Sprinkle the breadcrumb and Pecorino mixture evenly over the risoni. Transfer to the oven and bake for 12 minutes at 220 °C / 425 °F, until the top is golden and bubbling.

10. 10

    Remove from the oven, let rest for 2 minutes, and finish with the chopped fresh parsley. Serve hot.