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1
Warm the oil in a medium skillet over medium-high heat.
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2
Add the onion and garlic and cook until tender but not colored.
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3
Add the piquillo peppers and chicken stock and cook for an additional 2 minutes.
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4
Transfer the mixture to a blender, add the lemon juice and pureee until smooth.
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5
Set aside.
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6
Bring a medium pot of salted water to a boil.
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7
Add the fennel and blanch for 5 minutes.
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8
Add the parsley and cook 1 minute longer.
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9
Drain and hold under cold running water to cool.
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10
Squeeze the parsley to remove the excess moisture.
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11
In a blender, puree the fennel and parsley leaves until bright green.
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12
Set aside.
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13
Bring the stock to a boil in a large saucepan.
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14
Reduce the heat to medium-low and keep the stock at a slow, steady simmer.
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15
Melt the butter in a Dutch oven or large pot over medium heat.
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16
Add the onion and fennel and cook, stirring, just until the onion is translucent but not colored, about 5 minutes.
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17
Add the rice, season with salt and pepper and cook, stirring for 5 minutes longer.
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18
Add 1 cup of the hot stock.
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19
Cook, stirring often, until the rice absorbs most of the liquid.
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20
Add another cup of the hot stock and cook and stir as before.
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21
Continue cooking, stirring frequently and adding the stock 1 cup at a time, until 6 cups of stock have been added.
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22
At this point, taste the rice.
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23
Usually, the rice will need another 1/2- to 1-cup of stock and a few more minutes to cook.
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24
Stir in the fennel-parsley puree, the cheeses, fennel seeds and pastis.
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25
Taste and season with salt and pepper.
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26
Refrigerate until cold.
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27
With your hands, a spoon or a small ice cream scoop, form the risotto into balls, 3/4- to 1-inch in diameter.
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28
Using your thumb, make a deep indentation in the center of each ball.
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29
Fill with 1/4 - teaspoon of the Piquillo Pepper Coulis, pinch the edges together to enclose the filling and quickly roll into a ball.
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30
Dip and coat each ball in all-purpose flour, then dip in the eggs and, finally, in the bread crumbs, making sure to coat them evenly.
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31
Place the balls on a parchment paper-lined baking sheet and freeze for at least 2 hours.
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32
Pour 3 to 4 inches of peanut oil into a deep pot and heat the oil to 325 F. Fry the balls in batches until golden brown, 2 to 3 minutes for each batch.
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33
Using a slotted spoon, carefully transfer the balls to a paper towel-lined plate.
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34
Pat off any excess oil and season with salt.
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35
Serve immediately.
