For 4 servings

Risotto

200g risotto rice 100g Noilly Prat (alternatively white wine) 1 tbsp olive oil 1 tbsp butter 1 organic lemon 1 onion 1 clove garlic 500g vegetable stock (alternatively veal or chicken stock) 100g cream 40g Parmesan cheese

Fennel 2 bulbs offennel (no giants, but no minis either) 4 tablespoons olive oil

salt, pepper

Chop onion and garlic and sauté in butter-olive oil mixture until translucent. Grate the lemon zest and add it. Stir in the rice until it is nicely coated with fat. Deglaze with Noilly Prat or white wine. Let the liquid almost boil away.

Pour in the broth little by little. Let it boil away and add more until the broth is used up and the rice is cooked.

In the meantime, halve the fennel, remove the stalk, and finely slice the fennel. Chop the beautiful green and set it aside for the topping.

Heat the olive oil and sauté the fennel in it over medium heat until lightly browned. Season with salt and pepper.

To the cooked rice, add the juice of half a lemon, cream and grated Parmesan. Stir in the fennel and season to taste.

Top with the fennel greens and serve.