Risotto with Lemon, Anchovies and Fennel Cream

Method

1. Prepare the fennel cream: trim the fennel, remove the core and tough outer leaves. Reserve the trimmings for the broth.
2. In a pan, add a drizzle of oil and the fennel. Season with salt immediately to help release liquid.
3. Add a little water and a splash of cream. Cook for about 20 minutes until the fennel is very soft.
4. Blend the cooked fennel with a knob of butter until smooth and creamy. Set aside.
5. Prepare the anchovy butter: take the anchovies in butter (or use anchovy fillets). Keep a few whole for garnish; finely chop the rest.
6. Mix the chopped anchovies with softened butter to create an anchovy butter. Set aside.
7. For the risotto: in a separate pot, prepare a light broth using the fennel trimmings and a strip of lemon zest (and lemon leaves if available). Do not salt the broth.
8. In a large pan, toast the Carnaroli rice dry over medium heat for a minute or two until it becomes translucent and fragrant.
9. Season the rice with salt immediately.
10. Begin adding the hot broth, one ladle at a time, stirring frequently. Continue until the rice is almost al dente (about 15-18 minutes).
11. Halfway through cooking, add a couple of spoonfuls of the fennel cream to the risotto and stir.
12. When the rice is al dente, turn off the heat. Add the anchovy butter and a drizzle of olive oil. Stir vigorously to mantecare (creamy finish).
13. Add a squeeze of fresh lemon juice to balance the richness. Adjust salt if needed.
14. Plate the risotto: spread a little fennel cream on the bottom of the plate, then spoon the risotto on top.
15. Garnish with the reserved whole anchovies, a pinch of black pepper, and a few lemon zest strips.