Tomato with Fennel - How I Cook Risotto con Pomodori e Finnochio

[@martavartolomei7595]

Looks delicious! A fair rissoto. Thank you!

[@kalerobot]

Thanks so much, Marta! I appreciate you checking it out.

[@CookinWithSquirrl]

Love fennel! Well done. Love seeing your kitchen too.

[@kalerobot]

Thanks! Switched up a few things this week, glad you like the new shots. Fennel is low key sneaky versatile and tasty

[@debcook2361]

I’ve always been intimidated by risotto, this is the most user-friendly tutorial. And then, there's the glorious fennel to take it over the top!

[@kalerobot]

Risotto is for the people! Make it on any old Tuesday night and it will be a good night.

[@RC2214]

I LOVE shallots, I cook with them all the time especially when a recipe calls for red onion which I find too strong especially in raw dishes. Just a tip when adding the water or broth in increments, it's best to use the liquid when it's hot (such as in a separate pot that has been heated) that way when you add it to the rice each time it keeps a steady temperature through out the cooking process.

[@kalerobot]

Thanks Moody, glad you ❤️ shallots too! Yes I’ve made risotto for a couple decades with the pre-heated broth technique. I’ve more recently found that when you’re only adding a small bit of room temp liquid at a time (tap water here) it doesn’t impact the temp or cooking time significantly, especially in a wide bottomed pan. Risotto retains so much heat it usually doesn’t even stop simmering with the room temp liquid gets added (1 to 2 oz at a time). I wanted to do it this way to show a different technique and give folks one less pot to clean, but you’re totally right that pre-heated broth the traditional way works great too

[@stew_rtsmith]

This looks so damn delicious I keep trying to reach through the screen to eat it. Love the cat cameo. (I do miss your direct-to-camera narrations tho!)

[@kalerobot]

Stew! Thanks from me, Raclette & Radish 🐈 🐈 … Direct to camera will be back… after I work out a few things first 🫣

[@noeldoyle4501]

Thank you, I'll try this!

[@kalerobot]

Thanks Noel, would love to hear how it turns out!

[@noeldoyle4501]

@@kalerobot I'm eating the very first fennel I've ever eaten, equal quantities of diced fennel, small mushrooms, and diced red pepper, all airfried for 15 minutes. I'm delighted, it is delicious, no need for sauce, the fennel is very crunchy and tasty, I'll get more fennel next week and try your Risotto, thanks again!