Risotto with Mortadella, Parmigiano, Fennel and Walnuts

Method

1. Finely chop the onion.
2. In a wok or pan, add a little butter and a drizzle of oil, add the onion and let it melt slowly for 5-10 minutes, stirring often, without burning.
3. Meanwhile, prepare the vegetable broth: boil celery, carrot and onion in cold water for 20 minutes.
4. Cut the fennel into small pieces.
5. When the onion is translucent, add the rice and toast it until the fat is no longer visible.
6. Deglaze with white wine and let it evaporate completely.
7. Add the chopped fennel and stir to flavor.
8. Cover the rice almost completely with hot vegetable broth, add a little salt.
9. Continue cooking for 17-20 minutes, adding broth as it dries, stirring often.
10. Cut the mortadella into strips or cubes.
11. Grate plenty of Parmigiano Reggiano.
12. At the end of cooking, turn off the heat and add the mortadella, grated Parmigiano and a little butter.
13. Stir vigorously to cream, adding a splash of broth if needed to obtain a wave-like risotto.
14. Add a grind of black pepper.
15. Plate, garnish with broken walnuts or pistachios (optional) and some fennel fronds.
16. Serve immediately.