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Aug 3, 2012 02:44 PM

Risotto and Fennel Salad Help

So I am preparing a late lunch for a few friends, I am cooking vegetarian (yet will use cheese/dairy) and feel like making a mushroom risotto with a shaved fennel salad on the side.

I've searched and read through some posts but wanted any ideas on how to elevate my risotto to a new level while keeping it vegetarian. And any wine pairings that would go well too with both.

Thank you!

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  1. Mushroom risotto should, inherently, be an elevated dish if cooked classicly - wine, butter, good stock, interesting mushrooms, Parmesan, some herb at the end.

    If it was me, I'd serve the salad before or after the risotto, rather than with.

    2 Replies
    1. re: Harters

      Thank you, I like the idea of stretching the meal out with the salad first. Do you have any wine pairings? I was thinking Pinot Noir or a white of some varietal (not a fan of oaky whites)

      1. re: Joeneoj

        Can't help with the wine. I don't drink alcohol and my companion in life drinks whatever wine is on special offer at the supermarket that week (currently a 3 litre wine box of Chilean merlot).

    2. Definately Pino Noir with risotto, Pino Gris or Sauv Blanc with Fennel Salad.

      1. I can think of a few things that will ensure a great Risotto.
        Make a mushroom stock.
        Use authentic Cheese (Parmigiano-Reggiano,Grana Padano or the like)
        Monté with a knob of Truffle Butter.

        1. fennel and belgian endive pair nicely together especially with parmesan and a little truffle oil and parsley

          keep the risotto simple