Risotto With Fennel

Slice the garlic and the parsley. Cut the fennel tubers into thin slices. Grate the cheese.

Heat the oil in a pan. Fruit the garlic ½ min.

Add the rice and cook for 3 minutes until the grains are glassy.

Add the wine and stir until it is absorbed.

Add a dash of stock and stir until it is absorbed. Add another dash of broth and continue until the rice is tender. This takes about 20 min.

In the meantime, heat the oil in a frying pan and fry the fennel with the rest of the garlic over medium heat for 15 minutes.

Meanwhile, clean the lemon thoroughly and grate off the yellow skin.

Remove the pan from the heat. Mix in the fennel, Parmesan cheese and ricotta. Squeeze out the lemon.

Season the risotto with the grater and juice of the lemon. Mix in the parsley and season with pepper. Spoon the ricotta over it.