Gennaro's Lemon and Fennel Risotto

Von Jamie Oliver · 35 Min.

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Zubereitung

1. Keep the stock hot in a saucepan over low heat.
2. In another pan, warm the olive oil, then soften the shallot and fennel over medium heat for a couple of minutes.
3. Add the rice and stir to coat the grains in oil. Add some or all of the lemon juice and stir until the liquid is nearly absorbed.
4. Add a couple of ladles of hot stock at a time, stirring until each addition is absorbed. Keep going for about 15 minutes until the rice is soft outside but al dente in the centre. You may need more or less stock.
5. Off the heat, stir in the parsley and Parmesan. Serve straight away, topped with lemon zest, black pepper and extra Parmesan if you like.

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