Ingredients

• 1 lamb loin
• 1 shallot (finely chopped)
• 1 size fennel (diced)
• 1 salt pepper
• 1 in a saucepan
• 2 quarts beef broth
• 2 cups boiling broth
• 1 pound ostigliato rosso rice
• 2 tablespoons parmigiano-reggiano (freshly grated)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter (unsalted)
• 1 tablespoon olive oil
• 1 tablespoon olive oil until transparen the rice
• 1/2 teaspoon fennel seeds