Seafood risotto with fennel
Preparation
Why this wine?
Good to know
Tips & insights
- Toast the rice briefly in oil and butter before deglazing, until the edges turn translucent — this gives the risotto bite and body.
- Add the seafood only in the last three to four minutes so it stays tender and does not dry out.
- Finely dice the fennel and sweat it with the shallot; scatter the fennel fronds over the risotto to finish.
- For more depth, replace part of the fish stock with the liquor from steamed mussels.
- To serve, beat in a knob of cold butter and the lemon zest (mantecare).
Frequently Asked Questions
Which wine pairs with seafood risotto with fennel?
The Prélude. Its saline minerality and taut structure carry the creaminess of the risotto and underline the maritime clarity of the seafood without overpowering it. The fennel finds its echo in the wine's fresh character.
Can I use frozen seafood?
Yes. Let the seafood thaw slowly in the fridge and pat it thoroughly dry before it goes into the risotto. This keeps the rice creamy rather than watery. Fresh is finer, but thawed works reliably.
What side dish goes with the risotto?
The risotto stands on its own as a main course. A crisp leaf salad with lemon vinaigrette, or a few thin slices of raw fennel alongside, add freshness. Bread is not needed but pairs well with the sauce left on the plate.
Can I prepare the risotto ahead?
A risotto lives in the moment. You can cook the rice halfway, spread it out and let it cool; just before serving, finish it with hot stock and add the seafood. This lets it come together calmly even with guests.
