Finely dice the fennel and chop the onion.
lt 50g of butter in a casserole dish and brown the onion. Then add the fennel and fry until the mixture is cooked.
radually add the rice and fry until translucent. Season with salt and pepper.
Pour in the stock and the PASTIS DE L'ILE DE RE and cook for 20 minutes.
When the rice is cooked, add the remaining butter and the Parmesan and mix well.
Serve the risotto and sprinkle with parsley. The risotto with fennel and PASTIS DE L'ILE DE RE is the perfect accompaniment to fish.
