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Fennel and lemon risotto, Parmesan crisps and fennel fritters
Fruit and vegetables
1
garlic
clove, roughly chopped
½ tsp dried red
chilli
flakes
1½ large
fennel
bulbs, finely chopped, fronds kept for garnish
1 large
onion
, thinly sliced
1 unwaxed
lemon
, finely grated zest and juice
½ large
fennel
bulb, cut into thin wedges
Tins, packets and jars
280g/10oz
arborio rice
700ml–1 litre/1¼–1¾ pints hot
chicken stock
100g/3½oz
plain flour
Cooking ingredients
2 tbsp
olive oil
1 tsp
fennel seeds
, ground
salt and freshly ground
black pepper
good pinch
cayenne pepper
1 tsp
baking powder
2 tbsp
cornflour
1 litre/1¾ pints
vegetable oil
Dairy, eggs and chilled
140g/5oz
Parmesan
, finely grated
1 large free-range
egg
Other
250ml/9fl oz dry
white wine
250ml/9fl oz
soda water
, ice cold
Back to recipe
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