Procedure:

Carnaroli rice with PGI Finocchiona

Put a small amount of oil and some chopped onion in a saucepan. Cook on low heat, then add a slice of finely chopped PGI Finocchiona and let it brown. Put Carnaroli rice. Stir the mixture and half-cook rice by adding vegetable stock, as it cooks. Before plating, finish cooking until creamy.

Vialone Nano rice

Take a lemon, rinse it and grate the zest, squeeze it and put juice aside. In the meantime, place a saucepan on heat with a small amount of oil and a chopped fresh onion, then add the chopped PGI Finocchiona, the grated lemon zest and then Vialone Nano rice. Half-cook rice by adding vegetable stock. You will add lemon juice in the final cooking step, at your will. Before plating complete cooking.

Mozzarella di bufala cream

Put milk and mozzarella in a bowl and make a cream with the help of a hand blender. Bring it to a temperature of 60° and filter with a fine mesh sieve. Keep the cream warm.

Wild fennel reduction

Put the wild fennel in a tall container and emulsify it with a hand blender by adding Extra Virgin Olive Oil.

In a hat-shaped plate, construct a rice pie in layers, using a ring, starting from Carnaroli then Vialone and finish with Carnaroli rice.

Add the Bufala cream around the pie and a few drops of wild fennel reduction.