Risotto with Sea Bass and Fennel

Fennel, known as finocchio in Italian, is a versatile bulb available from late autumn until early spring. Its flavor is sweet and faintly reminiscent of anise or licorice. Fennel is excellent sliced thin and served raw in salads, roasted alongside meats or slowly braised in liquid, as in this recipe. Trim off the stalks and reserve the feathery fronds to use as a garnish.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Risotto with Sea Bass and Fennel
Review 1 for Risotto with Sea Bass and Fennel
5 out of 5
5 out of 5
NouveauChef
January 30, 2013
Would You Recommend? Yes
+1point
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Great Recipe
January 30, 2013
The risotto is so creamy and delicious. I made it with Chilean Sea Bass and it was wonderful!
Pros: Easy, Impressive