Carmine Barone | Fennel and saffron risotto
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Fennel and saffron risotto

  1. Wash, clean and cut the fennels into slices or small pieces. Flavour them in a pan with a little oil.
  2. Add a ladle of broth and simmer on medium heat for a few minutes until the broth evaporates and the fennels start to soften.
  3. Add rice and toast it along with the fennels on high heat while always stirring.
  4. Dissolve the saffron in a ladle of broth.
  5. Salt and sprinkle the rice with dry chives, add the broth with the saffron and start cooking your risotto the usual way.
  6. When the rice is ready remove the pan from the heat, add the grated Parmisan cheese and stir until the rice becomes creamy.




Fennels: 1 big or 2 small
Carnaroli rice: 2 cups
Extra virgin olive oil: to taste
Saffron: a portion
Grated Grana cheese: two spoonfuls
Vegetable broth
Salt: to taste
Dry chives: to taste