RISOTTO WITH FENNEL

Preparation Method :

• Peel off all the hard external leaves and trim away all the green bits so you are left with tender, white fennel hearts.
• Slice the hearts thinly and evenly and fry in a large pan with half the butter and the onion.
• Cook until the fennel is tender, then add the rice and stir until it has heated through.
• Add the liqueur, if using, and stir again. Season thoroughly and begin to add the stock gradually, 2 ladlefuls at a time.
• Stir after each addition of stock so that the rice can absorb the liquid before more is added.
• Continue stirring and add stock until the risotto is creamy and the rice is tender but firm to the bite.
• When you reach this stage, stir in the rest of the butter and the Parmigiano Regianno.
• Cover and remove from the heat. Leave the risotto to rest for about 4 minutes, then stir again and transfer it on to a warmed platter to serve.