Fennel & Saffron Risotto

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, chopped garlic, and diced  fennel; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and combined.

To the pot, add the saffron and 3 ½ cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. 

To the bowl of cooked peppers, stir in the romesco sauce until thoroughly coated. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the dressed peppers and chopped olives. Enjoy!