30 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Slice the fennel white bulb into thin slices.
-
2
Melt the bouillon cube in ½ liter of boiling water.
-
3
Melt 20 g of butter in a saucepan, add the fennel and gently cook without browning for 5 minutes. Add the rice and stir over high heat until it becomes translucent.
-
4
Add the vinegar with a little water and the bouillon and continue cooking for 20 minutes until fully absorbed.
-
5
Pour in the heavy cream, sprinkle with salt, pepper, and grated parmesan while stirring.
-
6
Let rest off the heat for 5 minutes covered.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!