Risotto with Fennel and Primosale Cheese

Name: Risotto with Fennel and Primosale Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Rice for risottos 1 ½ cup; Fennel cleaned 450 g 2 lbs; Primosale cheese 5.5 oz; Yellow onions 1; Almond slices 0.44 cup; Sage to taste; Thyme to taste; Bay leaves to taste; Extra virgin olive oil to taste; Fine salt to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

This risotto with fennel is like a fresh twist on the classic Northern Italian risotto recipes. You know, it just takes a handful of simple ingredients. Really good stuff. The focus is all about bringing out those tender, crisp flavors from the fennel. Seriously, it stands out, especially with a homemade vegetable broth made from leftover veggie scraps. Folks in Northern Italy often use this style—saves time and still gives that warm, inviting taste you get from traditional risotto.

Thing is, what’s different here is how it skips the usual buttery finish. Instead, there's a swirl of good olive oil that pulls everything together at the end. And look, it keeps it lighter, letting the veggies shine through. The result? A dish that feels both new and familiar, with a moist texture. So good for a chilly evening, really. This approach is a great way to enjoy comfort food with a modern twist.

Now, instead of Parmigiano, this version calls for primosale cheese—which is a young Sicilian cheese. It gives the risotto a mild, slightly creamy touch without being heavy. Really, you end up with a fennel and cheese risotto that’s just rich enough but doesn’t weigh you down. Pretty much. And think of it as a fun twist on creamy risotto traditions. The primosale melts in and mixes with the subtle licorice notes of the fennel, making every bite a bit silky and fresh.

So here's the thing: This approach to risotto with primosale is common in some Italian homes. Especially when folks want something lighter or quicker than the usual big, rich risotto. Whether you’re cooking for friends or just mixing up your weeknight meals, these Italian risotto recipes show how easy it is to play with ingredients and still get something special. Trying out a new cheese or switching up the final step opens up a whole new world of flavor. And, to be honest, that’s what makes dishes like this so much fun to share. They bring a bit of Northern Italy right to your table—making every meal feel like a cozy, culinary adventure.

How to prepare Risotto with Fennel and Primosale Cheese

To prepare the fennel and primosale risotto, first, clean the fennel keeping aside the scraps 1. Then slice them thinly 2. Divide the onion in half 3.

Finely chop one of the halves of the onion 4. Pour the fennel cleaning scraps and the other half of the onion into a pot full of water 5. Bring to a boil. Meanwhile, pour some olive oil and the chopped onion into a pan 6.

Sauté the onion for a few minutes 7. Also, add the sliced fennel 8 and sauté in the pan until golden 9.

Transfer one third of the cooked fennel to a bowl and set it aside for the dish decoration 10. Pour the rice into the pan with the cooked fennel 11, add salt and toast over high heat for a couple of minutes, then cover everything with the broth made from the scraps 12.

Also add the aromatic herbs 13. Cook the rice, adding broth as needed, for about 20 minutes. Slice the primosale 14. In a pan, toast the almond flakes 15.

After the cooking time, turn off the heat and cream the risotto with the crumbled primosale 16, stir 17, and finish with a drizzle of olive oil 18. Plate by decorating with the fennel set aside, the toasted almonds, and a few sage leaves. The fennel and primosale risotto is ready to be enjoyed.