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Remove the outer leaves from the fennel and cut the inner part into slices. Pass them under running water, rinse and dry.
Put the butter in a saucepan and let it heat up. Slice the onion and brown it in butter; add the fennel, season with salt and brown for about ten minutes (be careful that they do not burn). Finally add the rice, stir vigorously until it shines, and add the boiling broth a little at a time, until completely cooked.
When ready, sprinkle with Parmesan, mix well and serve.
(4 people): 350 g of rice, 250 g of baby fennel, 60 g of butter, 1 onion, 1 litre of broth, salt, grated Parmesan.