Risotto with Fennel and Cherry Tomatoes

Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

Halve the shallots. Chop garlic finely. Clean the fennel. Pluck off fennel greens, chop coarsely and set aside. Quarter fennel bulbs and cut lengthwise into tender strips. Halve cherry tomatoes. Heat vegetable stock.

Heat butter in a saucepan. Sauté shallots, garlic and fennel strips in it. Add risotto rice and sauté briefly. Extinguish with white wine and boil the liquid to half.

3. Gradually add hot stock so that the long-grain rice is just covered. Swell over low to medium heat for 20-25 min, stirring frequently. Season with salt, pepper and aniseed brandy. Add tomatoes and fennel greens 5 min before end of cooking time.

Grate Pecorino and add to the risotto.

Tips and Tricks How to make risotto This is a round grain rice that becomes creamy on the outside when cooked, but remains firm on the inside. It must not be parboiled long grain rice, because it remains too grainy. The best quality are Fino and Superfino, whose grains are small and evenly ground. Among the top varieties are Arborio, Carnaroli and Vialone Nano.

do not brown, and always extinguish with hot clear soup.

make a cooking test in between. It is better to take it off the heat a little too early, because the grains will continue to cook.

add as early as possible – garlic and onions possible.

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