Risotto With Speck And Fennel

Preparation:

Preparation: Wash the fennel, cut it into wedges and then slice it thinly. Cut the speck into thin strips. Finely chop the onion. Brown it in a saucepan with the oil until it becomes transparent. Add the fennel and speck and let both take on colour. Salt lightly, then set aside a few spoonfuls of the stir-fry and pour the rice into the pot. Stir for a minute, add the white wine and when it has evaporated, continue cooking, adding the boiling stock a little at a time, stirring constantly. At the end of cooking, season with salt and pepper, add the sautéed fennel kept aside, the Parmesan cheese and a piece of butter. Mix and serve.