Fennel on Saffron Risotto with Pickled Radish

Ingredients by component

Lemon-braised fennel

• 700 g fennel bulbs
• 20 ml olive oil
• 150 ml unsalted vegetable stock
• 15 ml lemon juice
• 3 g salt

Saffron risotto

• 220 g arborio rice
• 80 g shallots
• 800 ml unsalted vegetable stock
• 0.1 g saffron
• 25 ml olive oil
• 15 g nutritional yeast
• 3 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.
3. Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.
4. Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.
5. Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.
6. Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.
7. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
8. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.