Clean the fennel (remove the stems, the bases and any damaged external leaves) and cut them into thin slices.
Chop the shallot and let it dry with 20 g of butter taken from the total, then add the fennel and brown them for a few minutes, stirring.
Also add the rice and cook it, finally cover with the broth and start cooking.
Add more broth as it is absorbed, stir occasionally, and cook.
When the rice is well cooked, (it will take about 15-20 minutes), stir in the butter and Parmesan and season with salt and pepper.
The fennel risotto is ready, serve it immediately.
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