A friend of mine kept telling me how good some fennel risotto that he had was and I was quite surprised – and honestly sceptical! – so I thought that the best thing to do in the end was to try it out!
I bought a few small pieces of fennel and I prepared a very creamy risotto and…I proved myself absolutely wrong as it was incredibly tasty!
300 gr risotto rice (100 gr of rice per person: I usually count by ‘rice fists’ one per person plus one every 2…)
3 small piece of fennel
125 ml double cream
1 vegetable stock cube
2-4 spoons of grated Parmesan cheese
A glass of white wine
I made the usual risotto soffritto, throwing the chopped shallot into some preheated olive oil, adding the stock cube and the white wine and stirring with a wooden spoon to let the wine evaporate, until the shallot gets a nice golden colour but is not burning.
In the meantime I boiled a kettle of water.
I sliced two of the small piece of fennel very thinly and added them to the soffritto, letting it cook and adding a bit of hot water.
Then I added the rice and cooked it, stirring and adding water whenever it was needed.
Before serving the rice, I sliced the last piece of fennel in very, very thin slices and decorated the plate with it; I finished by sprinkling everything with a mix of black, white and red pepper.
Nice! Nice! Nice! Unexpectedly nice!