Risotto with Fennel (2)
Instructions
Peel and chop the onion; pour into a casserole 3 tablespoons of broth, then add the onion and let it simmer over low heat for 2 minutes.
Clean and wash the fennel, remove the outer leaves and use only the hearts; cut them into slices, combine onion, sauté them for 10 minutes.
Add salt and pepper, then add the rice, let it toast and wet with a ladle of broth and cook for 20 minutes, adding a little at a time of boiling broth.
Serve with grated Parmesan.
