Ingredients
- 1 lamb loin
- 1 shallot (finely chopped)
- 1 size fennel (diced)
- 1 salt pepper
- 1 in a saucepan
- 1,900 ml beef broth
- 475 ml boiling broth
- 230 gr ostigliato rosso rice
- 30 gr parmigiano-reggiano (freshly grated)
- 30 ml extra-virgin olive oil
- 8 gr butter (unsalted)
- 16 ml olive oil
- 16 ml olive oil until transparen the rice
- 1 gr fennel seeds
Remove from the heat, add the Parmigiano and the butter and let sit for one minute. Stir thoroughly and serve immediately.
