Fennel, basil and lemon risotto

Ingredients for 6 servings:

• 400 g risotto rice
• 1 ½ liters of broth of your choice
• 2 bulbs of fennel with fennel greens, diced
• 2 glasses of white wine
• e.g. lemon juice
• 1 tsp lemon peel, grated
• e.g. basil, finely chopped
• Pepper, freshly ground
• olive oil
• 100 g Parmesan
• 70 g butter, cold
• possibly salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First, fry the fennel in a little oil. Then add the rice and let it sweat for a while. Deglaze with white wine and reduce while stirring. Then add a little more stock a little at a time and reduce while stirring constantly – a risotto needs a lot of love! When the rice is cooked (but not overcooked) and the last of the stock is not completely evaporated, add the lemon zest, chopped basil, and fennel leaves, and season with lemon juice if desired. Finally, drizzle with a little cold butter and fold in the grated Parmesan cheese so that the cheese melts. Serve with some freshly ground pepper and a small drizzle of olive oil per serving.