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Ingredients
Risotto with Fennel
- Ingredients
- 1 Fennel bulb
- 1 onion
- 30 grams butter
- 400 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Vegetable broth
- 50 grams freshly grated Parmesan
- 2 sprigs parsley
- salt
- freshly ground peppers
Bring broth to a boil in a small pot, then reduce heat and keep warm. Rinse and trim the fennel and cut into quarters. Remove the hard stalk and chop. Chop the green top coarsely and set aside. Peel the onion and chop finely. In a saucepan, heat the butter and sauté the chopped fennel and the onion for 1-2 minutes until golden brown. Add the rice and stir to coat.
Add the white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Stir in the parmesan and fennel leaves. Rinse the parsley, shake dry and pluck the leaves. Season the risotto with salt and pepper and arrange on warmed plates. Serve garnished with parsley leaves.