Risotto with fennel recipe of 03-15-2020
The risotto with fennel is a first course of Venetian origin (I laughed with the phenomena) simple to prepare, light, with a delicate yet characteristic flavor. If you are not fond of fennel (or at least cooked fennel), I do not recommend preparing this risotto. But if you have learned to appreciate them baked or even au gratin, then this is the recipe for you! So if you decide to try it, let me know what you think by leaving me a comment! I greet you and we will read later: *
How to make fennel risotto
Clean the fennel (remove the stems, the bases and any damaged outer leaves) and cut them into thin slices.
Chop the shallot and sauté with 20 g of butter taken from the total, then add the fennel and brown for a few minutes, stirring.
Add the rice and let it flavor, finally cover with the broth and start cooking.
Add more broth as it is absorbed, stir occasionally, and cook.
When the rice is well cooked (it will take about 15-20 minutes), stir in the butter and Parmesan cheese and season with salt and pepper.
The fennel risotto is ready, serve it immediately.