Smoked Salmon Risotto with Fennel, Goat Cheese and Red Raspberries

Method

1. Prepare the vegetable broth: roughly chop carrot, celery, the tougher parts of leek and fennel, and simmer in cold water (or with ice) for about 20 minutes to extract flavor. Strain and keep warm.
2. Finely slice the tender parts of leek and fennel for the risotto; set aside.
3. In a large pan, melt a knob of butter with a drizzle of extra virgin olive oil over low heat. Add the sliced leek and fennel, season with a pinch of salt, and sauté gently until soft and translucent (do not brown).
4. In a separate pot, melt another knob of butter with a drizzle of oil. Add the carnaroli rice (70-80g per person) and toast over medium heat, stirring constantly, until the grains become translucent and begin to crackle.
5. Deglaze the rice with a splash of rosé wine and let it evaporate completely.
6. Start adding the hot vegetable broth, one ladle at a time, stirring frequently. Keep the rice just covered with broth at all times.
7. After about 3 minutes of cooking, add the cooked fennel and leek mixture to the rice and continue cooking, adding broth as needed.
8. When the rice is almost al dente (about 12-14 minutes total), turn off the heat. Add a piece of fresh goat cheese, a grating of Parmigiano Reggiano, and a little pepper. Stir vigorously to mantecare (creamy finish). Cover and let rest for 1 minute.
9. While the risotto rests, cut the smoked salmon into thin strips or small pieces. Halve the raspberries and chop some chives.
10. Serve the risotto on plates or a sharing dish. Top with pieces of smoked salmon, scattered raspberries, chopped chives, and a few fennel fronds if desired. Finish with a drizzle of raw olive oil and serve immediately.