Creamy Saffron & Fennel Risotto | Fine & Seasonal

Set aside the delicate fennel fronds for garnish. Wash the fennel bulbs, halve them, cut out the core, and slice the bulbs into thin strips. Peel and finely dice the onion and garlic. Soak the saffron threads in 2 tablespoons of warm vegetable broth to release their color and aroma.

Heat 1 tbsp of olive oil in a wide pot. Sauté about a third of the fennel strips over medium heat for 4–5 minutes until golden brown, season with a pinch of salt, and remove (set aside as a crispy topping).

Add the remaining olive oil and half of the butter to the same pot. Sauté the onion, garlic, and remaining fennel strips for 3–4 minutes until translucent. Add the risotto rice and sauté, stirring constantly, for 1–2 minutes until the rice grains are glossy all over.