How to cook the fennel risotto by drying the onion in a pan with oil and butter, to be stirred with Parmesan cheese before serving.
Ingredients for 4 portions
- 2 tablespoons of extra virgin olive oil
- 1 small onion
- 1 l of vegetable broth
- 2 tablespoons of grated Parmesan cheese
- 300 gr. rice
- 250 gr. tender fennel
- 50 gr. of butter
Preparation of fennel risotto
Remove the hardest external leaves and the fennel stalks, putting the leaves aside, wash them well and cut them into slices.
Peel the onion, wash it well and chop it, then cook it on the fire in a pan with oil and a knob of butter.
Add the fennel, making them flavor for ten minutes, making a rumata every now and then.
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Pour the rice into the pan to proceed with its roasting, about 2 minutes, stirring constantly using a wooden spoon.
Start pouring, in small doses, the boiling broth, cooking for 12-16 minutes depending on the type of rice used.
Remove the pan from the heat when the rice is still al dente and add the remaining butter together with the grated Parmesan cheese while stirring.
Leave the risotto to rest for a few minutes in a covered pan, then pour it into the serving tray, spreading the fennel leaves aside, and serve on the table while still hot.
