Classic Artisan Wines

Classic Artisan Wines is a fine wine broker for the wines of the Santa Cruz Mountains, Napa Valley, Central Coast, Paso Robles and Russian River.

Fennel Risotto

Fennel Risotto
Recommended wine to pair with Fennel Risotto: Santa Cruz Mountains Pinot Noir

Prep Time:
15 Minutes

Ready In:

Cook Time:
25 Minutes


"Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto -just like it ought to be!"


4 bulbs fennel

1 cup heavy cream

1 tablespoon butter

6 tablespoons freshly grated Parmesan cheese

1 medium onion, chopped

1 tablespoon dried parsley

2 cups uncooked Arborio rice

freshly ground black pepper to taste

7 cups vegetable broth



1. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
2. Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
3. Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.


Recipe submitted by: Sunflower
Photo by: kimbopumpkin
Recipe provided by