Saffron Risotto with Roasted Fennel and Green Oil

Ingredients by component

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

Lemon-braised fennel

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

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 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. Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.
3. Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.
4. 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.
5. 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.
6. Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.
7. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
8. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
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.