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

Cut the fennel in very thin strips (osties) or small dice.
Melt 50 g butter in a pan, brown the finely chopped onion . Add the fennel and cook until the mixture is cooked (at low heat and covered).
Discard the rice in rain and fry until the rice is translucent. Salt, pepper, wet with hot broth. Cook 20 minutes (the rice should be 'al dente').
When serving, stir in remaining butter in small hazelnuts and grated cheese . Sprinkle with chopped parsley if you wish.
 Author's note
For rice to be less 'pasty', you can rinse it before cooking by putting it in a strainer and passing it under water.

 I add my grain of salt
 
 https://www.marmiton.org/recettes/recette_risotto-au-fenouil_21476.aspx#