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.
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.
fennel and belgian endive pair nicely together especially with parmesan and a little truffle oil and parsley
keep the risotto simple