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1
Finely chop onion and garlic.
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2
Wash fennel and cut off the stalk and fronds (save these and keep whole). Halve bulb and chop into 1/4 inch cubes.
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3
In a small pot, bring vegetable broth and water to a boil.
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4
In a tall, heavy pot melt the butter and allow it to brown, 4 minutes.
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5
Add onion and garlic to butter. Saute for 5 minutes or until onion is translucent.
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6
Add fennel and saute for another 5 minutes.
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7
Add rice and saute for 5 minutes, stirring constantly.
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8
Increase heat to medium and add the wine and fennel fronds. Continue to stir.
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9
Once the wine has been fully absorbed, add a 1/2 cup of broth and stir. Cook until the broth has been absorbed and add another 1/2 cup. Continue this routine (pour/stir/absorb/pour some more) until all the broth has been used. Rice should be creamy, but not too mushy. So when it looks and taste right, hold off on the remainder of the broth
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10
Heat oven to 380 degrees and grease your cupcake tin.
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11
Stir in mushrooms, ricotta, and orange juice. The ricotta may look a little clumpy, but it will completely melt in the oven.
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12
Take out full fennel fronds and scoop risotto into the cupcake tin and fill to the top. Cook for 25 minutes or until the top of each risotto cake is crisp.
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13
Broil on low for 5 minutes before serving.
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14
To plate, scoop out and place, crisp side on top, on a plate and add a spoonful of ricotta and some orange peel on top.
