Risotto with Fennel and Aromatic Cream

Preparation:

Prepare the vegetable broth with carrot, celery and onion, let it simmer for 30 minutes.

For the cream: Coarsely slice the fennel and onion and brown them in a pan with salt, extra virgin olive oil and a sprig of rosemary. Leave to flavour for a few minutes, then add the vegetable broth and finish cooking. Finally whisk until a smooth and uniform cream is obtained.

At the same time, cook the Arborio rice “al dente” for 16-18 minutes.
Toast and coarsely chop the pumpkin seeds and soak the raisins for 5 minutes.
When the rice is cooked, add the ginger and turmeric to the pan , let it flavour and colour then add the pumpkin seeds and raisins. Mix everything well.
Serve the cream with the aromatic rice.

In this recipe the softness and sweetness of fennel, enlivened by the woody notes of rosemary and the decisive character of the onion meet a harmonious flow of flavours, aromas and textures: Arborio rice with its soft grain is enhanced by the crunchiness of pumpkin seeds, the softness of the raisins and the mysterious charm of ginger and turmeric. A particular combination that gives serenity and energy.

According to the laws of macrobiotics, the root of the carrot in the soil, the roundness of the onion which turns in all directions and the tenderness of the celery provide the broth from an energy point, a perfect balance between yin and yang giving the necessary strength and harmony to face our days with positive energy.