Fennel Risotto

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vialone Nano rice320 g
• Fennel500 g
  Before trimming; source method uses 320 g prepared fennel.
• Butter70 g
  Original recipe breakdown · used in multiple steps

  • 40 g Butter for cooking
  • 30 g Butter for finishing
• Brown onion1
• Saltto taste
• Black pepperto taste
• Vegetable stockto taste
• Grana Padano40 g

Method

1. 1

   Keep stock hot. Chop onion and thinly slice trimmed fennel. Soften onion in 40 g butter, then cook fennel for five minutes.

2. 2

   Stir in rice for 3–4 minutes. Add hot stock a ladle at a time, stirring as it absorbs, for 15–20 minutes until rice is cooked. Season.

3. 3

   Remove from heat; stir in remaining butter and grated cheese. Rest one minute before serving.