1 fennel
1 onion
250g rice 1cp=225g
80g butter = 5.5 tbsp
3/4L broth
4 branches parsley
100g parmesan
salt and pepper

STEP 1
fennel
Cut the fennel into very thin strips (ostia) or into small dice.

2ND STEP
butter
onion
fennel
Melt 50 g of butter in a casserole dish , brown the finely chopped onion. Add the fennel and cook well until the mixture is cooked (over low heat and covered).

STEP 3
rice
pepper
broth
Pour in the rice and sauté until the rice is translucent. Salt, pepper, moisten with the hot broth. Cook for 20 minutes (the rice should be 'al dente').

STEP 4
butter
parsley
Just before serving, stir in the remaining butter in small knobs and the grated cheese. Sprinkle with chopped parsley if desired
 
 https://www.marmiton.org/recettes/recette_risotto-au-fenouil_21476.aspx#