Fennel risotto with ricotta and dried chili (risotto ai finocchi con ricotta e peperoncino)

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Ingredients in this Recipe

2 bulbs of fennel, finely sliced, herby tops reserved
2 cloves of garlic, peeled and finely sliced
4 tablespoons good crumbly ricotta
extra virgin olive oil
Parmesan cheese, for grating
sea salt and freshly ground black pepper
teaspoon fennel seeds
zest and juice of 1 lemon

Recipe Preparation

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