CONSORZIO FINOCCHIO IGP
DI ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
P.IVA 03927340798
T. +39 0962965343
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OUR RECIPES
Fennel Saffron Risotto
and Swordfish
Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
from SALE E PEPE curated by Daniela Falsitta, text by Riccardo Lagorio,
photo reportage by Emanuela De Santis, dish photos by Laura Spinelli, recipes by Giovanna Ruo Berchera, in the kitchen Elena Tettamanzi
5000
hectares of cultivated land
on the Ionian coast of Calabria
DIFFICULTY
Easy
PREPARATION TIME:
30 minutes cooking 20 minutes
PROCEDURE
INGREDIENTS
320 g of Carnaroli rice from the Sibari plain
400 g of fennel from Isola Capo Rizzuto Igp
1 slice of swordfish about 200g
40ml of white wine
1 sachet of Calabrian saffron in pistils
25 g of shelled almonds
1 teaspoon of Calabrian licorice powder
1 clove of garlic
1 lemon
about 1 liter of vegetable broth
extra virgin olive oil
salt and pepper
PROCEDURE
1 Remove the tougher outer leaves and the top with fronds from the fennel: add the discarded parts to the cooking vegetable broth, keeping aside some tender fronds, and cut the cleaned fennel into 6-8 mm cubes.
2 Remove the skin all around the swordfish slice, cut the flesh into cubes and sauté for 1-2 minutes in a pan with a drizzle of oil and crushed garlic. Deglaze with white wine, let it evaporate, add the chopped reserved fronds, mix and turn off the heat.
3 Chop the almonds and toast them in a non-stick pan, stirring for 2-3 minutes over moderate heat. Soak the saffron in a cup of warm water.
4 Place the fennel cubes in a heavy-bottomed 28 cm diameter pan with 3 tablespoons of oil, stir, lightly salt, and cook covered for a few minutes. Transfer them to a plate and, in the same pan, toast the rice for a few minutes, adding a drizzle of oil. Add almost all the fennel, wet with two ladles of boiling broth and continue cooking, stirring continuously and adding more broth as the rice absorbs it. Halfway through cooking, add the saffron and just before turning off, add the swordfish. Stir in a drizzle of oil, turn off the heat and let rest for a minute. Emulsify the licorice powder with a tablespoon of lemon juice, a tablespoon of oil, salt, and pepper and serve the risotto with a few drops on top. Garnish with the remaining fennel and almonds.