Fennel Risotto with Salmon Fillet

Instructions

1. 1

   Finely chop the fennel bulb, onion, and celery stalk. Prepare warm vegetable broth.

2. 2

   In a pot, sauté the vegetables until translucent, then add the rice and sauté everything again.

3. 3

   Deglaze with the vermouth & immediately reduce the heat. Add some broth, cover the pot with a lid.

4. 4

   Now keep adding some broth to the risotto, stir, let it absorb & add more broth until the rice becomes soft.