Ina Garten shared in a YouTube video (via Food Network) that one of the most important ingredients she uses to really make the flavor, or her crab and pea risotto pop, is fennel. The Food Network star can be seen melting butter and olive oil in her green Dutch oven, to which she adds fennel, shallots, and poblano peppers. Garten explains as she cooks, "You want this risotto to have great flavor."
Why fennel, though? According to The New York Times, fennel is described as a "bulbous vegetable" that you could easily mistake for celery. It's crunchy like celery, too; however, the taste of this vegetable is quite different from celery and tastes more like anise. Anise, per The Spruce Eats, is a spice that has a bit of a licorice flavor to it. The similarity in taste between fennel and anise stems from the fact they are from the same plant family. In addition, The New York Times shared that seafood with fennel is especially delicious, bringing a dish together.
But what about those poblano peppers in Garten's crab and pea risotto? She explains in the video, "They're kind of warm. They're not really, really hot, and it's just kind of a little kick. You don't want boring risotto."
Ina Garten's Bold Ingredient For Crab Risotto - Tasting Table
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