Fennel risotto

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The fennel risotto is a first course of Venetian origin (rice with fenoci) simple to prepare, light, with a delicate yet characteristic flavor. If you are not fond of fennel (or at least cooked fennel), I do not recommend preparing this risotto. But if you have learned to appreciate them baked or maybe au gratin, then it is the recipe for you! So if you decide to try it, let me know what you think by leaving me a comment! I greet you and read you later: *

  • Doses for 2 people:
  • 160 gr of rice
  • 250 gr of fennel (about 160 gr cleaned)
  • 50 gr of butter
  • 1 shallot
  • 250 ml of vegetable broth
  • 40 gr of grated parmesan
  • salt
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 20 min
  • total: 35 min

Method

How to make fennel risotto

Clean the fennel (remove the stems, the bases and any damaged external leaves) and cut them into thin slices.

Chop the shallot and let it dry with 20 g of butter taken from the total, then add the fennel and brown them for a few minutes, stirring.
Also add the rice and let it flavor, finally cover with the broth and start cooking.

Add more broth as it is absorbed, stir occasionally, and cook.
When the rice is well cooked (it will take about 15-20 minutes), stir in the butter and parmesan and season with salt and pepper.

The fennel risotto is ready, serve it immediately.

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