Fennel Orange Risotto with Goats Ricotta Spring Onion Chilli

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 fennel, chopped. Reserve fronds for garnish
• 1 celery stalk, chopped
• 1/2 teaspoon fennel seeds
• 1 Spanish spring onion or 4 or 5 scallions chopped
• 1 splash white wine or vermouth
• 1 clove garlic, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 300 gr risotto rice, I used brown
• 1 liter veg stock
• 4 heaped tablespoons goat's ricotta
• 1/4 teaspoon dried chilli flakes
• 50 gr grated parmesan
• 1 tablespoon butter
• 1 orange, zested & juiced

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