Almost every Thursday I eat at a friend´s house between teaching appointments. She has 2 older daughters and now 3 young sons, the youngest just 3 months old and they are a pleasure to be around.
She is a great cook of simple, healthy food and today she cooked fennel risotto. Here´s a recipe.
Ingredients (for about 4 servings)
4 fennel bulbs and medium onion
1 tablespoon of butter2 cups of uncooked round corn rice7 cups vegetable broth and 1 cup of cream6 tablespoons of grated parmesanchopped parsley, salt and pepper.
Remove the core of the fennel and peel the onion, cut both into pieces.Fry in butter until lightly browned, add rice and stir, add 1 cup of broth and cook, stirring, until liquid is absorbed. Add remaining broth, 1 cup at a time until absorbed (about 20 min.) Turn off heat, stir in cream and parmesan, add parsley and salt and pepper to taste. Mahlzeit!