Sunday, April 20, 2008

Orange Fennel Risotto

Look! I'm taking my own food pictures now! Here, we have an Orange Fennel Risotto (from Eric Gower's The Breakaway Cook, my current "Cookbook of the Week.") As risottos go, this one is really interesting -- cooked with orange juice, white wine, fennel and shallot, it provides lots of orange tang and crunch from the fennel with a fresh spring finishe of anise. I'll be serving it at a dinner in a couple of weeks with a nice, meaty portion of halibut on top. Garnished with orange zest and fennel frond.

Oh, look! A nice picture of the fennel frond!

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