Fennel #2

    Fennel risotto with chervil, sorrel , mascarpone and langoustine
    4 people
    2 fennel
    1 shallot
    25 g of butter
    300g risotto rice (arborio or carnaroli )
    1 cup white wine
    1 liter of water or vegetable stock
    3 tbsp mascarpone
    40g grated parmesan
    ½ bunch chervil
    10 leaves sorrel
    2-3 tbsp cider vinegar
    8 langoustine
    2-3 tbsp olive oil
    Salt and freshly ground pepper

    Peel the shallot , chop shallot and one fennel into fine cubes and saute in 10g butter until cubes are soft and tender.
    Add the rice and let them saute 1 min. then add the white wine and let it cook, until the rise has absorb all the wine.
    Boil water or broth in a saucepan and keep it on the boil . Add the boiling liquid to the rice a little at a time so the rice is covered all the time, and stir thoroughly.
    Cook the rice for 15-18 min. So they are tender but still with a little bite. It is important to season them with salt during cooking.
    Remove the rice from the heat, add the remaining butter, mascarpone and parmesan, so the risotto will get a creamy and soft consistency.
    Clean the langoustine.
    Heat up a pan and fry the langoustine on high heat for approx. 30 sec. on each side , so they get a nice crispy crust and still juicy in the middle.
    Take the langoustine of the pan and serve on the risotto.
    Cut fennel perfectly fine , rinse in cold water and drain thoroughly.
    Marinade fennel with chopped chervil, sorrel , olive oil, salt and pepper.
    Serve the risotto on plates. Put langoustine and fennel salad on top and eat risotto immediately.
    serve as a starter or as a small course in a big menu.