May I ask where you got the fennel risotto recipe from? The meal looks lovely, as always. Thank you.
Rose N. | 07.05.09 - 3:27 pm | #

there wasn't a recipe per se... just our usual risotto method...

We sauteed the fennel (diced, 2+ cups) along with 1 medium onion, diced and 2 cloves of garlic, minced in olive oil.

Then we proceeded as usual, adding the aromatics (tarragon, salt and pepper), then 1 cup of arborio rice for a couple of minutes until well coated.

Next, the liquids -- deglazing the pan with 1/2 cup of white wine until evaporated, then adding 2 cups of veg stock, stirring 7-8 minutes, then another 2 cups of veg stock, stirring another 7-8 minutes.

Finally, we finished the risotto with nutritional yeast and checked for seasoning.

It was served hot in a ring mold with the tofu on top and grape/grappa/tarragon sauce around the plate.
tofu | Homepage | 07.05.09 - 4:30 pm | #

Gorgeous! Such great color on the grapes. I will need to make this someday!
The Wind Attack | Homepage | 07.05.09 - 5:37 pm | #

THAT LOOKS DELICIOUS!
Can't wait to try it for myself.
Just posted my first atempt at true blue 4th of july food (a la vegan!)
Laura | 07.05.09 - 6:20 pm | #