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Fennel Risotto
The perfect fennel risotto recipe with a picture and simple step-by-step instructions.
- 2 small Fennel bulbs with green
- 600 ml Vegetable broth hot
- 1 tbsp Butter
- 150 g Risotto rice
- 50 ml Semi-Dry white wine
- 1 tbsp Butter
- Salt and pepper
- 75 g Freshly grated Parmesan
- Clean the fennel bulbs, putting the tender greens aside. Halve the bulbs and cut out the stalk in a wedge shape. Dice 1 bulb small, cut the other into 1cm thick wedges. Heat the vegetable stock and keep warm.
- Melt the butter in a large saucepan and fry the fennel cubes in it until translucent. Add risotto rice and simmer for about 2 minutes. Deglaze with white wine and reduce completely. Pour in enough hot stock to completely cover the rice.
- Cook open over a medium heat for 20-25 minutes, stirring frequently, adding a little hot stock as soon as it is almost soaked up by the rice.
- In the meantime, heat 1 tablespoon of butter in a pan and fry the fennel wedges for about 7 minutes over medium heat until light brown, season with salt and pepper.
- Grate the Parmesan. 2/3 of which, at the end of the cooking time, stir into the risotto with 1/2 tbsp butter, pepper. Serve the risotto with the fennel wedges, fennel greens and the remaining cheese.
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