• Day 7: 12 Days of Recipes 2017 - Knives, Cutting Boards & Risotto

December 12, 2017

Day 7: Gift & Stocking Stuffer Ideas

Whether an amateur, casual or professional cook, a good cutting board and knife is essential. We carry a variety of Epicurean brand cutting boards that are simple, long-lasting, and most-important, functional. Visit us in store to see our selection!

While the tools are important, what you really need to "cut the mustard" is sharp skills and we've got just the cooking class. Buy a voucher to one of our 2018 Knife Skills Cooking classes and send someone on your gift list to a class that works with their schedule! Better still is that all students who sign up for our Knife Skills classes receive an Victorinox Knife and Cutting Knife!

From Demo Classes to Advanced Prep, we've got a cooking class for everyone!

Fennel and Lemon Risotto

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Pssst: Today's risotto works great with our Day 3 recipe + gift idea post: Goat Cheese Arancini with Honey Balsamic Reduction. Use your leftover risotto to make a great Arancini.

  • 1 large fennel bulb, base trimmed
  • 2 tbsp. butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2/3 cup Arborio rice
  • ¾ cup dry white wine
  • 2 ½ cups hot vegetable stock
  • Zest of 1 lemon
  • 3 tbsp. parmesan grated
  1. Chop the green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp. butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not colored. Add the rice, stir for 1 min. Pour over most of the wine, and simmer until evaporated. Add the hot stock, one ladleful at a time, stirring between each addition until it is absorbed.
  2. Meanwhile, slice remaining fennel and fry in remaining butter until browned, add a splash of the stock and cook until tender. When the rice is cooked but still slightly al dente, stir in the lemon zest, Parmesan and taste for seasoning – adjust with salt as required. Remove from the heat and set aside, covered, for 2 minutes.
  3. Transfer risotto to a serving bowl, top with cooked fennel – sprinkle over the chopped fennel fronds and another sprinkling of parmesan cheese, serve immediately.

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