Drive away with green broad beans and ricotta
first courses from Italy - Puglia
translated by Italian with
A first course that will win you over with its simple and genuine goodness: it is the Fennel Risotto!
Thoroughly clean the fennel by discarding the green and hard parts.
Cut it into small cubes.
In a saucepan, with a little bit of extra virgin olive oil. brown the finely chopped onion. Add the fennel and cook 1 minute stirring with a wooden spoon.
Sprinkle the rice and toast over high heat for a couple of minutes.
Once toasted, blend with a little white wine and then proceed with the classic method to prepare the risotto: slowly hydrate the rice, adding the stock a little at a time.
To obtain a creamy risotto, it is advisable to mix often and avoid the loss of the boil. Cook the risotto for 12-13 minutes (or for the time suggested on the label): the risotto should not be too dry, but soft and creamy.
Season with salt and pepper, turn off the heat, add a sprinkling of grated cheese and, if you like, a pinch of fennel seeds.