Caramelised fennel and blue cheese risotto

It's turned a bit autumnal here despite being August, so after buying some big fat fennel bulbs in the market I made a favourite warming recipe, fennel risotto with blue cheese.

It's amazing how satisfying a good risotto can be, it's such warming comfort food. It's simple to make but there's definitely a knack to it - the rice should be soft but not overcooked, and there should be enough liquid to ooze a little on the plate, but not so much that liquid runs out. Restaurants often serve runny risotto, this is very wrong to me!

My recipe serves 2-3, you can serve a small portion as a starter. Use whatever blue cheese you favour, a good Stilton or strong Gorgonzola gives a robust flavour and creamy texture, but use something milder if you prefer. A good rich stock is vital to a good recipe, I use Swiss Marigold vegetable stock.

• 1 large fennel bulb, finely sliced
• 1 onion, finely sliced
• 200g risotto rice
• 50g blue cheese
• 500 ml rich vegetable stock
• Small glass of white wine or white vermouth
• Knob of butter

1. When slicing the fennel, reserve the whiskery fennel tops for decoration at the end.
2. Splash some oil and a knob of butter in a large frying pan and fry the fennel and onion, initially on a high heat. 
3. When the onions start to go translucent, turn down to a gentle heat and cook for about ten minutes until the fennel and onion go soft and caramelised. 
4. When done, remove from the heat and put to one side.
5. To cook the rice, add oil and a knob of butter in a high-sided frying pan or sauté pan.
6. When the butter starts to bubble, add the rice and stir until all the rice is coated in the oil. Stir for a couple of minutes, this gives the rice a slightly nutty aroma.
7. Stir in the wine or vermouth until the alcohol evaporates, then pour in enough stock to cover the rice.
8. Stir stir stir! Each time the liquid has nearly been absorbed, add more.
9. Once you've used the stock and the rice is part cooked (5-8 minutes or so), stir in the fennel and onion mixture.
10. Keep stirring until the rice is cooked, adding more water as necessary.
11. Taste the rice occasionally to check when it's done.
12. When done, take off the heat and mix in the cheese.
13. To serve, spoon into the middle of a plate and sprinkle with fennel fronds and shavings of blue cheese.

Variations

Caramelised fennel has only a mild aniseed flavour but if you want more kick, add a teaspoon of fennel seeds.

A sprinkling of toasted walnuts when serving gives an extra nutty warmth to the dish.