Rinse the fennel, remove from the stem and cut into slices.
Cut the chicken breast into pieces.
Melt the butter and cook the onion until it becomes transparent. Add the fennel and the chicken meat and cook until they are soft and colorful. Extinguish with wine and steam. Season with salt and freshly ground pepper.
Add the long grain rice, fold in well and continue to lightly wallow. Keep adding more of the beef broth. After about 18 minutes the risotto is ready. Fold in 1 tbsp butter and 5 tbsp Parmesan cheese. Serve hot.
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