Für den Salat:
Die Bonta Pronte Risottomischung in eine Pfanne geben. 250 ml Wasser zugießen und 2-3 Minuten leicht köcheln lassen. Mit frisch geriebenen Parmesan und einem Stück Butter verfeinern. Mit Salz und Pfeffer abschmecken.
Für den Salat die Fenchelknolle in feine Streifen schneiden. Das Fenchelgrün ebenso fein hacken.
Die Orangen schälen und filetieren. Die Oliven halbieren.
Alles in eine Schüssel geben. Mit Zucker, Salz und Pfeffer würzen. Olivenöl und Balsamico bianco zugeben und abschmecken.
Pinienkerne in einer Pfanne rösten und zum Salat geben.
Das Risotto mit je einer Büffelmozzarella-Hälfte und dem Orangen-Fenchel-Salat servieren. Mit etwas fein gehacktem Fenchelgrün bestreuen.
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