Fennel risotto with warm smoked salmon

Name: fennel risotto with warm smoked salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium sized onion; 2 toe garlic; 50 g butter; 300 g risotto rice; 100 ml dry white wine; 1,2 liter chicken broth from tablet hot; 2 fennel bulb; 1 tl dill freeze dried little pot; 1 lemon cleaned up; 250 g hot smoked salmon pieces

So good, this risotto. That aniseed of the fennel, the smoky of the salmon ... It does it

Ingredients

Directions

Chop the onion and finely chop the garlic.
Heat the butter in a heavy-bottomed pan over a high heat. Add the onion and fruit 3 min. Add the garlic and cook for 1 min.
Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy. Add the white wine and stir until it is absorbed.
Add a dash of hot broth each time and keep stirring until it is absorbed. Repeat until the rice is tender. This takes about 20 min.
In the meantime, cut the stems and a piece of the underside of the fennel tubers, halve in length and remove the hard core.
Then cut into 1 cm pieces. Add the fennel and dill to the risotto after 10 minutes.
Remove the pan from the heat and add the butter. Leave with the lid on the pan for 3 minutes.
Remove the lid from the pan, stir in the risotto and season with salt and pepper. Grate the yellow skin of the lemon and pour through it.
Break the smoked salmon into pieces and spread over the risotto.