Fennel risotto

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.