Fennel and Saffron Risotto
Procedure
Ingredients · Servings 4
- 160 g Arborio rice
- 400 g Fennel
- 20 g grated Parmesan cheese
- 1 drizzle of extra virgin olive oil
- 1 sachet of saffron
- Chopped parsley
- Sale
Method · 1 h
- Digestive and cleansing. An excellent first course to recover from a period of overeating. Delicate thanks to the fennel, flavorful thanks to the saffron, and...
- Digestive and cleansing. An excellent first course to recover from a period of overeating. Delicate thanks to the fennel, flavorful thanks to the saffron, and...
- Digestive and cleansing. An excellent first course to recover from a period of overeating. Delicate thanks to the fennel, flavorful thanks to the saffron, and...
- Digestive and cleansing. An excellent first course to recover from a period of overeating. Delicate thanks to the fennel, flavorful thanks to the saffron, and...
- Digestive and cleansing. An excellent first course to recover from a period of overeating. Delicate thanks to the fennel, flavorful thanks to the saffron, and...
Clean the fennel and boil it in plenty of salted water until soft.
Drain them and keep the water aside, which will be used to cook the rice.
Take the fennel and pass it through a food mill or blend it.
Cook the rice in the fennel cooking water and add the saffron. Finish cooking and add the Parmesan, oil, and fennel puree.
Let it rest for about 5 minutes, covered. Sprinkle with parsley and serve.
