Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!
Rinse the fennel bulbs, rub dry, cut the roots and the green stems. If necessary, remove the hard, outer ribs. Quarter the fennel bulbs lengthwise and cut diagonally into tender strips.
In a large enough saucepan, melt the butter and sauté the shallot cubes and fennel strips until translucent. Add the long-grain rice and stir until also translucent. Season lightly with salt and pepper and extinguish with the white wine. Boil the wine in the open frying pan to about half. Pour some vegetable broth and simmer the risotto on low heat for 15 to 20 min, stirring a few times to prevent the long-grain rice from sticking. While cooking, add the vegetable broth little by little, the long grain rice should always be just covered by liquid. Season to taste.
Cut the gorgonzola into slices. Divide the fennel risotto evenly among preheated plates, top with a slice of Gorgonzola, sprinkle with a tiny bit of fennel greens and bring to the table on the spot.