Fennel Risotto

Start by cooking some water for the chicken bouillon and put a large cooking pan with a thick bottom on your stove. Chop the onion and add a dash of the olive oil in your pan. Peel the skin of the garlic, cut the garlic in half and remove the root. Weigh your rice to get the right amount.

Cut the fennel in half, remove the root and cut the fennel into thin slices.

Heat up your stove, once the oil is hot you can add the onion and squeeze the garlic into the pan. Fry the onion and the garlic for 2 min before adding the fennel. Fry for another 5 minutes before adding the rice.

After you’ve added the rice, stir everything well until the rice is glazy from the oil. Let them bake for another minute. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated fazes, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

The rice needs to cook until all the bouillon is evaporated. In the meantime you can grate the skin of the lime and squeeze out the lime juice. You can add the juice with the last bit of the broth.

The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.

Once you think that the rice is ready, add some pepper and the lime grate. Stir well and you are ready to serve.