And I’m Back

by Anna Hewitt

I have spent a while considering Flowers in my Hair and whether I should get back into it, going back and forward trying to decide if it is something I want to do. I have been reading far more of other people’s blogs recently, and with that, I have been made aware of the over saturation on the internet. I mean, is it really necessary to have another food/this is my everyday (rather mundane) life for you to read about? I feel it is rather narcissistic for me to believe you would even want to read about what I have been doing and cooking in my little San Francisco apartment.

But I have had some words of encouragement from good friends, a few writing projects started and planned for the coming months, and it has got me wanting more. I have a gap to fill being at home with Lilias and not working. Plus it feels like spring here, the blossom is coming out, the air feels soft and warm and the days are getting longer, just the right time to resurrect the blog and make a fresh start. Isn’t that what this season is all about?

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I will begin with dinner last night- a risotto made with really good chicken stock from the carcass of the chicken used for pollo alla cacciatore the night before. It comes from Jamie’s Italy, with a few alterations because I am the worst at following a recipe.

Fennel and Ricotta Risotto
Serves two with leftovers, or four as a starter

1/2 teaspoon of fennel seeds
2 cloves garlic
1 big bulb of fennel, or 2 small bulbs
2 celery stalks
1/2 onion
1 large cup of risotto rice- about 200g
1 glass of white wine
Chicken stock – about half a litre
chilli flakes
4 tablespoons of ricotta
1 lemon
parmesan
olive oil
salt and pepper

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Start with a couple of splashes of olive oil in a pan and fry the garlic until softened, then add the fennel seeds and sliced fennel (save the feathery tops for later). Add a pinch of salt and pepper, pop the lid on and it turn down low. Now gently fry the finely diced onion and celery in olive oil for about 10 minutes. When the vegetables have softened, add the rice and fry until it is slightly translucent. Next add the glass of wine and stir until the smell of alcohol has disappeared and the wine absorbed.
You can now start adding the stock (I used chicken stock, but you could use vegetable stock if you wanted a vegetarian recipe) bit by bit, little by little. The more you stir, the creamier it gets. Continue until the rice is soft, but still has a bit of bite. Remove from the heat and stir in the ricotta, zest of the lemon and lovely, sweet fennel mixture. Place a lid on the pan and allow to sit for 2 minutes. This lets the rice get really creamy and thick and all the flavours will jumble up together. Check the seasoning and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your finely sliced fennel tops and dust with the chilli flakes and grated parmesan.
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