Fennel Risotto with Chorizo

Finely dice the onion and garlic and sauté in hot oil.

Add the long grain rice and sauté. Finally, add the fennel, finely chopped. Extinguish with wine and simmer gently until all the liquid has boiled away. Then gradually add the cooking liquid, ladle by ladle, always gently simmering until the rice grains are soft but still have bite.

Stir repeatedly so that nothing sets.

In the meantime, quarter the chorizo lengthwise and then cut diagonally into thin slices. Cook in the risotto for the last five minutes. At the very end, add the cheese and butter.

Sprinkle the finely chopped fennel greens on top and serve on the spot.

Serve with a strong white wine, low in acidity.

Cut into pieces, instead of fennel boiling water narrow chicken soup, cheese: Grana Padano. Very tasty.

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