Risotto with Fennel Cream, Grana Padano and Toasted Pine Nuts

Method

1. Make the vegetable broth: in a pot, sauté chopped carrot, celery, leek, and onion in olive oil. Add water and simmer while you prepare the other ingredients.
2. Trim the fennel: reserve the tough outer parts for the broth and slice the tender inner part thinly.
3. In a separate pan, melt a knob of butter and sauté the sliced fennel until soft.
4. Transfer the cooked fennel to a blender and blend until smooth to obtain a fennel cream. Set aside.
5. In a large pan or pot, melt a little butter and toast the Carnaroli rice until it becomes translucent and slides easily in the pan.
6. Add the fennel cream to the toasted rice and stir to combine.
7. Begin adding the hot vegetable broth one ladle at a time, stirring frequently. Continue until the rice is cooked al dente. Season with salt as needed.
8. Meanwhile, in a small pan, toast the pine nuts until golden brown. Set aside.
9. When the risotto is ready, remove from heat. Add a generous amount of ice-cold butter and grated Grana Padano (aged 24 months). Stir vigorously to mantecare until creamy.
10. Serve immediately, topping with toasted pine nuts, a few fennel fronds, and freshly cracked black pepper.