Mixed Seafood Risotto
Ingredients
- 1 bunch about 6 baby fennel bulbs with their fronds
- 1 to 1 1/4 pounds fresh sardines cleaned, scaled, deboned, and roughly chopped (or 2 tins of canned sardines)
- extra virgin olive oil
- 1 medium onion finely diced
- 3 salt-cured anchovies
- 1/2 cup white wine
- 1 pound pasta bucatini, spaghetti, or linguini
- 1/4 cup toasted pine nuts
- 1/4 cup raisins or currants
- sea salt and freshly ground black pepper
- toasted breadcrumbs for garnish
- lemon zest
Directions
- Bring a large pot of salted water to a boil.
- Drop in the baby fennel and fronds and cook until tender, about 8 to 10 minutes.
- Drain and chop; set aside. If you can’t find baby fennel, use chopped fennel and cook with the onion.
- Heat a large skillet with 1/4 cup olive oil.
- Add the onions and saute until soft but not browned, about 5 minutes.
- Add the white wine and the anchovies and break up with a wooden spoon.
- Meanwhile, drop the pasta into a pot of salted water and cook until just al dente. Drain and set aside.
- Add the reserved fennel, raisins, pine nuts, and a ladle of pasta cooking water to the skillet.
- Cover and simmer for 10 minutes.
- Add the sardines and continue to cook, uncovered, until the sardines are cooked through.
- Add the reserved pasta and a good drizzle of extra virgin olive oil. Stir to combine. Season with salt and pepper.
- Garnish with the breadcrumbs and lemon zest.
