• RECIPES

Recipe Directions

1. Heat the olive oil in a large and deep pan over medium heat. Add the fennel and cook for 15 minutes until the fennel is soft and caramelized. Add the garlic and the fennel seeds and cook for one minute, then add the tomato paste and cook for another 2 minutes. Add the rice and cook for 2 minutes, stirring, until all the rice grains are covered with oil. Pour over the wine and leave for 2-3 minutes.

2. In a jar pour the boiling water and dissolve the broth. Add a tablespoon of the hot broth to the rice, stirring constantly, adding only more as soon as the previous dose is absorbed. Cook for 15 minutes and then taste the rice. It should be almost cooked. Add the cherry tomatoes and the squid and cook gently until the squid is cooked, 4-5 minutes, adding more broth so that the risotto remains creamy.

3. Season with salt and pepper and add the parmesan and the butter, stirring until it melts and the ingredients are homogenous.

4. Let the risotto rest for a minute and serve with the parsley and the lemon slices.