Risotto in a cast iron pot with fennel


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How to cook risotto in a cast iron pot with fennel, a recipe that includes the circulation in the broth before seasoning with butter and grated Parmesan cheese.


Ingredients for 4 people

- 300 gr. rice

- 250 gr. tender fennel


- 50 gr. of butter

- 2 tablespoons of extra virgin olive oil

- 1 small onion


- 1 l of broth

- 2 tablespoons of grated Parmesan cheese

How to prepare fennel cast iron 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 cast iron pot 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 cast iron pot from the heat when the rice is still al dente and mix, mixing, the leftover butter together with the grated Parmesan cheese.

Leave the risotto to rest for a few minutes in a covered pot, then pour it into the serving tray, spreading the fennel leaves aside, serve on the table while still hot.

PRAWN RISOTTO (March 2024)


Tags: First classics
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