Four Seasons Hotel Chicago
120 East Delaware Place
(312) 280-8800

Organic Carnaroli Risotto with Fennel, Blood Orange and Duck Prosciutto
Serves 4

8 oz. Carnaroli Risotto
2 oz. butter
2 oz. extra virgin olive oil
4 shallots, minced
2 cloves garlic, minced
4 oz. white wine
1 1/2 quarts fennel stock
2 fennel, braised and diced
3 oz. Pecorino Romano
3 oz. butter
4 oz. duck prosciutto, shaved as thinly as possibe
2 blood oranges, zested and quartered
2 Tbs. fennel pollen, toasted

Place the fennel stock in a pot and put on the stove on medium heat on the burner next to where you are going to cook the risotto. In a heavy bottomed sauce pot, over medium heat, melt butter and olive oil and gently sweat the shallots and garlic in it without getting any color. Add the risotto and coat with the oil and butter then add salt and fresh ground white pepper. Deglaze the rice mixture with the white wine, stirring constantly. You will now begin the process of adding the hot stock to the risotto, it is important that you have all of the rest of your ingredients ready so you don't stop the cooking process. Add the hot stock in stages, never having more than a 1/8 of an inch of liquid on top of the rice. You have to stir the mixture constantly never leaving it. It is best to use a wooden spoon so that no metal is scraped into your risotto. After about the sixth stage of adding liquid, test the rice, it should still have bite in the middle, add the Fennel continue to cook stirring gently. After this the rice should be cooked through but still have texture (al dente). Remove from the heat and add the cheese and butter stirring vigorously all off the heat, add the blood orange zest and adjust the seasoning. Portion the rice in the bowls. Place the Duck prosciutto and blood orange segments on top and top with fennel fronds and toasted fennel pollen.