2 tbsp vegetable oil
1 medium onion, finely chopped
1 medium fennel bulb trimmed and finely sliced
300g risotto rice
1 tin of chopped tomatoes
half glass white wine
1.2 litres of vegetable or chicken stock
chopped fronds from the top of the fennel
parmesan, grated to serve
Salt and pepper
First light your fire and while the fire gets going, heat the oil and butter in the paella pan. Add the chopped onion and fennel and fry until softened and is turning a pale golden colour. Add the risotto rice and stir for 3-4 minutes, then add the wine. Let that bubble for a minute then gradually add the stock a ladle / mug full at a time. Keep giving it a stir and as the stock is absorbed add more until the rice is tender. You can gently twirl the pan around using the chains which will expose each part of the pan to all the fire. Raise or lower the pan so that its not boiling to hard or not simmering. Season with salt and pepper and finally add in the reserved fronds from the top of the fennel bulb.
Serve sprinkled with grated parmesan.
TIP: if you add water to the pan when all the risotto is served it will be super easy to wash up when you’ve finished eating.