Summary

Ingredients

• 2 tuber / s fennel, large
• 400 g salmon fillet (s)
• olive oil
• 1 large onion (s)
• 30 g butter
• 300 g rice, (risotto rice, Carnaroli or Vialone)
• 125 ml white wine
• 1 liter vegetable broth, hot or chicken broth
• 1 tablespoon parsley, chopped
• 50 g parmesan, freshly rated
• some butter, cold
• salt

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Instructions

1. Quarter the fennel bulbs lengthways and cut across into approx. 1 cm wide strips. Save the tender fennel leaves for decoration when cleaning the fennel. Fry the fennel strips slowly in portions in a little olive oil until they brown lightly but are still crisp. Salt a little and set aside.
2. Also fry the salmon fillet in 2-3 slices, remove the pan from the heat and let the fish simmer in the hot pan. Salt a little and set aside.
3. Melt 30 g butter and fry the finely chopped onion in it until translucent. When it turns light yellow, add the rice and fry, always stirring. When it begins to crack slightly, deglaze with white wine and pour in enough hot broth that the rice is just covered. Let the risotto simmer while stirring constantly (15-20 minutes depending on the rice), adding a little broth every now and then. The rice should still have bite when the risotto is done. Then add the fennel and the salmon cut into smaller pieces and let them get hot, stir in the parsley, parmesan and a piece of cold butter. Season to taste with salt and stir everything well, add a little broth if necessary. The risotto should have a slightly soupy consistency and should be served immediately.
4. Leftovers can be very slowly fry in a coated pan until golden brown on both sides to make a risotto rösti.