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Penne Arabiata

  • 2 cups Arborio or Carnaroli rice
  • ½ chopped onion
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fennel
  • 4 tablespoons olive oil
  • ½ cup white wine
  • 1 litre chicken stock
  • 2 tablespoons fresh chopped herbs (dill, oregano, tarragon, parsley, basil, mint)
  • 800g assorted fresh mushrooms sliced
  • 2 tablespoons cold butter
  • 4 tablespoons fresh cream
  • 100g parmesan cheese




  • In a medium sized pan bring the chicken stock to a boil and then turn the heat down to maintain the heat throughout the risotto preparation
  • In another pan sauté the onion, garlic, mushrooms and fennel in a little olive oil
  • Add the rice and continue to sauté for 2-3 more minutes
  • Pour the wine over this mixture. Continue to stir until all the wine is absorbed
  • Turn down the heat and begin to add the chicken stock ladleful at a time so that the rice can fully absorb the liquid
  • Once all the stock is used up and the risotto is cooked through (al dente) add the herbs, the fresh cream, the cheese and stir
  • Serve the risotto hot and remember that al dente is what you are aiming for

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