Risotto with Peas and Fennel

Remove the peel from the onions and garlic and finely dice them. Melt half of the butter. Sauté the onions, garlic and long grain rice until translucent. Pour the wine and reduce. Gradually pour in half of the clear soup. Make a little in the open saucepan, stirring occasionally. Stir in saffron. Pour remaining clear soup. Swell long grain rice for about 30 min. Add peas in the last 5 min. Clean fennel (put the green aside), rinse and cut into strips. Cook al dente in lightly salted water with a tiny bit of juice from one lemon. Stir the remaining butter into the long grain rice. Season with salt and pepper. Layer long grain rice with fennel on a platter. Rinse and chop the fennel greens and sprinkle over the risotto. Serve risotto on the spot.

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