Risotto with shellfish and grilled fennel

For the risotto

• 200gr Arborio rice
• 700ml fish stock
• 60gr onion
• 60ml Ranis extra virgin olive oil
• 70ml white wine
• 40fr fennel
• 80gr grated parmesan cheese
• 50gr butter

Sauté the onion & fennel in a saucepan with olive oil.
Add the rice and sauté for 1-2 minutes.
Deglaze with white wine and let it evaporate.
Add stock little by little, stirring until the rice is cooked.
After it is ready, remove from heat and mix with butter and parmesan.
Clean a fennel root, wrap it in aluminum foil and grill it at 200 C for 30 minutes.
Remove from the oven and drizzle with Ranis extra virgin olive oil. Cut it into small, irregular.

For the shellfish

• 1/2 Kg shellfish
• 1/2 onion
• 2 garlic cloves
• 70ml white wine
• 200ml water
• 60ml Ranis extra virgin olive oil

Put the shells in a bowl of water and mix them vigorously to remove the soil in their grooves.
Use a lot of water until there is no more soil.
In a saucepan sauté the onion and garlic with olive oil.
Put the shells in and leave them for 1-2 minutes.
Deglaze with wine, add water and cover.
Let them steam for 8-10 minutes.
To serve, put the risotto, shells & grilled fennel a plate.
Drizzle with Ranis extra virgin olive oil.