- 4 fennel bulbs- 2 cups (400g) of Vialone nano rice (Arborio can be used)
- 1 carrot
- 2 onions
- 1/2 cup of dry white wine
- 6 tbsp olive oil
- Butter (about 3 tbsp)
- Grana Padano or any other hard cheese
- Grilled fennel and walnuts to garnish
-Salt and pepper to taste
1 - Starting making the stock: Take all the green parts of the fennel and boil together with one big onion and one carrot on 9 cups of water. Boil for about 45 minutes.
2 - Making the risotto: Sautè one chopped onion with the olive oil for about five minutes in medium heat. Add the chopped fennel together with the white wine and let it cook for 25 minutes in medium low heat.
3- Cooking the rice: Combine the rice adding slowly the stock as it cooks. Add the salt and taste as you cook. Let it cook for about 15 minutes or until the rice is al dente.
4- Finalizing: Turn the heat of and mix the butter with the cheese. Let it rest for about 2-5 minutes before serving.