I always see it as a big opportunity to come up with a risotto sauce that has an impact on you for several hours. The combination of fennel, ouzo and a creamy texture played around in my head for a while. And the day came that I gave it a try. It did not disappoint, to put it in a humble way. And after that first time many times followed and will follow. Oh, you need to really love garlic too.
3 fennel bulbs
1 bulb garlic
350 gram arborio rice
200 mililiter ouzo/pastis/raki/araq
1 liter vegan chicken broth
1 bouquet fresh dill
250 mililiter plant based crème fraîche
salt and pepper
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