Fennel Baked with Parmesan Cheese

Fennel is a “stem and stalk” vegetable that is part of the carrot family. Fennel has a white bulb on one end and tough, green stalks growing out of it. Usually the bulb is eaten and the fronds can be used for garnish.

Fennel is an aromatic vegetable like celery and carrots, but it has a distinct anise flavor.

An easy and most delicious dish. the addition of butter and parmesan(do not use any other cheese) complement the flavour of the fennel perfectly. Make sure that the cheese does not burn when in the oven!

Ingredients
4 heads fennel, trimmed, quartered
butter
pepper
3 tablespoons grated parmesan cheese

Method
Boil the fennel in salted water until it is tender. Do not over cook. The fennel should be just al dente!
Drain  well and arrange in a generously buttered gratin dish.
Add lots of freshly ground pepper.
Sprinkle on the cheese.
Put into the oven at 400 degrees, until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.

Risotto

I Love risotto - the trick is to have the patience to add the broth a bit at a time - as soon as it seems to start drying up then add more. Also use the correct rice as it has to be starchy.

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek ,(white only) ,chopped
50g/1¾oz chestnut mushrooms, chopped
100g/3½oz risotto rice
50ml/2fl oz white wine
300ml/10fl oz hot chicken stock
50g/1¾oz Dolcelatte (Italian creme cheese)
salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.
3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.
4. Add the stock in spoonfuls, adding more as the liquid get absorbed and stirring in between. Keep doing this until the rice is completely cooked through.
5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon onto a serving plate.

I also like to add some roughly grated Parmesan cheese on top.

Variations can also include adding peas or different types of mushrooms.