Fennel Risotto

Method5 steps · about 45 min

1. 1

   Step 1: Prepare the vegetable broth (to taste) and keep warm. Peel and finely chop the onion. Trim the fennel (500 g) base, stalks and any damaged outer layers; the 500 g whole amount should yield about 320 g cleaned fennel. Wash and slice thinly.

   Uses 500 g fennel · 1 white onion · Vegetable broth to taste

2. 2

   Step 2: Melt the 40 g sauté butter in a heavy-bottomed saucepan over low heat. Add the prepared chopped onion and soften for a few minutes without coloring.

   Uses 40 g butter · one peeled finely chopped white onion

3. 3

   Step 3: Add the sliced cleaned fennel and cook for about 5 minutes, stirring. Add the rice and stir for 3–4 minutes to toast it in the fennel/onion mixture.

   Uses 320 g Vialone Nano rice · about 320 g fennel after trimming the 500 g whole amount · white onion softened without browning in 40 g butter

4. 4

   Step 4: Add a ladle of the warm prepared broth. As it is absorbed, add more broth a ladle at a time, stirring until the rice is tender, about 15–20 minutes depending on the rice. Adjust salt and pepper near the end. Turn off the heat and stir in the separate 30 g finishing butter.

   Cook risotto · 20 minUses Fine salt to taste · Black pepper to taste · 30 g butter · fennel cooked 5 minutes then rice toasted 3–4 minutes · prepared vegetable broth added a ladle at a time as absorbed

5. 5

   Step 5: Stir the grated Grana Padano into the cooked risotto, let stand for 1 minute and serve.

   Uses 40 g Grana Padano PDO · tender fennel/rice risotto finished off heat with 30 g butter