Rice to the fennel
Instructions
Wash and mince fine finocchietti, discarding tough stems.
Chop the onion and let it wilt in the hot oil.
Unite the finocchietti, moisten with a few tablespoons of broth and cook over low heat for about 15 minutes.
Pour the rice and let it Brown decided focus.
Gradually add the broth, and bring to boiling.
Add salt, remove the risotto from the heat and add the butter and Parmesan cheese.
Ingredients and dosing for 4 persons
- 300 g of rice
- 210 g of wild finocchietti
- 50 cl of vegetable broth
- 100 g of onion
- 50 g of butter
- 50 g of parmigiano-reggiano
- 4 tablespoons of olive oil
- Salt