Fennel risotto
First dishes
Cooking without waste
Ingredients
for 2 people
200 g Vialone Nano (or Arborio) rice, the outer leaves of 2 fennel bulbs, one onion, vegetable broth, 50 g Parmigiano Reggiano, butter, extra virgin olive oil, salt, pepper.
Preparation
Wash, dry, and cut into strips the tougher outer leaves of the fennel, discarded when preparing a pinzimonio or salad.
Sauté them in a pan with oil, celery, and onion cut into thin slices. Add the rice, toast it, and cook it – turn off the heat when it is al dente – gradually adding the broth.
Stir in butter, grated Parmesan cheese, and pepper.
50 minutes
