Fennel and lemon risotto, Parmesan crisps and fennel fritters recipe
 Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. 2 tbsp olive oil1 garlic clove, roughly chopped1 tsp fennel seeds, ground½ tsp dried red chilli flakes1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine700ml–1 litre/1¼–1¾ pints hot chicken stock1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 2 tbsp olive oil 1 garlic clove, roughly chopped 1 tsp fennel seeds, ground ½ tsp dried red chilli flakes 1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine 700ml–1 litre/1¼–1¾ pints hot chicken stock 1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder2 tbsp cornflour100g/3½oz plain flour1 litre/1¾ pints vegetable oil½ large fennel bulb, cut into thin wedges 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder 2 tbsp cornflour 100g/3½oz plain flour 1 litre/1¾ pints vegetable oil ½ large fennel bulb, cut into thin wedges Method To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters.To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper.Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters.