Sauté the shallot cubes in a little olive oil in a medium saucepan until colorless. Add the risotto rice and sauté for about one to one and a half minutes, stirring. Season with salt and extinguish with white wine. Immediately put a lid on it and set the saucepan aside. Allow the long grain rice to swell for six minutes.
In the meantime, bring the vegetable soup to a boil. Add the garlic, bay leaf and thyme sprigs to the clear soup. The clear soup should stop making, but still be hot.
Rinse the fennel greens, shake dry and pluck. In a large frying pan, fry them leisurely in olive oil over medium heat.
Remove from frying pan with a spoon or possibly a fork and drain on paper towels.
Meanwhile, place the risotto back on the stove, remove the lid and pour hot clear soup over the long-grain rice so that it is covered. Heat again, stirring throughout. The long-grain rice should not make hearty, just slightly thicken. Add in the saffron threads, stir thoroughly and season with salt.
Stirring frequently over medium heat, add enough vegetable soup each time to just cover the long-grain rice with it and always allow it to absorb enough liquid. After twelve to fifteen minutes of cooking, the long grain rice is al dente.
Add the remaining olive oil and fold in carefully. Stir the Parmesan cheese and the cold sweet cream butter into the risotto.
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