Saffron-Leek Risotto with Braised Fennel and Crispy Capers

01

Ingredients

• 2 medium fennel bulbs (600 g after trimming), each cut into 4 wedges with a little core attached; reserve 4 g delicate fronds
• 4 tablespoons (60 mL) olive oil, divided: 30 mL for fennel, 20 mL for risotto and 10 mL for capers
• 1 large leek (200 g trimmed white and pale-green parts), thinly sliced and thoroughly rinsed
• 2 garlic cloves (6 g), finely chopped
• 300 g arborio risotto rice
• 1.2 litres low-sodium vegan vegetable broth, divided: 200 mL for fennel and 1 litre for rice
• 0.1 g saffron threads, lightly crushed
• 20 g nutritional yeast
• 1 teaspoon finely grated lemon zest and 1 tablespoon (15 mL) lemon juice
• 20 g drained capers, rinsed and dried very thoroughly
• 1/2 teaspoon (3 g) fine salt, divided: 1 g for fennel and 2 g for rice
• 1/4 teaspoon freshly ground black pepper
• Up to 200 mL hot water, only if needed to finish the rice

02

Prepare the dish

1. Prepare the fennel wedges, keeping a small piece of core attached so the layers hold together. Wash and dry the fronds. Rinse the sliced leek well to remove grit, then drain. Measure the remaining ingredients before starting the rice.
2. Heat 30 mL olive oil in a wide lidded skillet over medium heat. Add the fennel in a single layer, season with 1 g salt and cook for 4 minutes on each cut side until lightly golden. Pour in 200 mL broth, cover and reduce the heat to low. Braise for 18 to 22 minutes, turning once, until a small knife slides easily into the core. Uncover and gently reduce any excess liquid for 2 to 3 minutes; keep the wedges intact and warm.
3. While the fennel cooks, bring the remaining 1 litre broth to a gentle simmer in a separate saucepan. Transfer 50 mL of that hot broth to a small cup, add the saffron and leave to infuse for 10 minutes. Keep the remaining broth hot but not rapidly boiling.
4. In a heavy saucepan, heat 20 mL olive oil over medium-low heat. Add the leek and cook for 6 to 8 minutes, stirring, until soft without browning. Add the garlic for 30 seconds. Stir in the dry rice and toast for 2 minutes, until the grains look glossy and their edges become translucent.
5. Add the saffron infusion, then about 150 mL hot broth. Cook at a steady gentle simmer, stirring frequently across the base of the pan. When the liquid is mostly absorbed but the rice remains moist, add another ladle. Continue for 18 to 23 minutes, adding the measured broth gradually. The grains should be tender with a slight bite, not a hard or chalky centre. If the broth runs out before this point, use the measured hot water a little at a time.
6. During the last few minutes of rice cooking, heat the remaining 10 mL olive oil in a small skillet over medium heat. Add the very dry capers carefully, as any remaining moisture may spit. Cook for 2 to 3 minutes, stirring, until opened and crisp. Transfer to a small plate lined with kitchen paper.
7. Remove the rice from the heat. Stir in the nutritional yeast, lemon zest, lemon juice, remaining 2 g salt and black pepper. Add a splash of hot water if necessary: the risotto should flow slowly when the pan is tilted, not stand in a stiff mound. Cover for 2 minutes, then stir once and plate immediately with the hot fennel and crispy capers.