Fennel and Manchego Stuffed Rice Cups with Saffron Broth

Trim the fennel bulb, reserving the fronds for garnish. Cut the bulb into small dice — about 5mm. You want tender pieces, not tough core.

Grate the Manchego on the large holes of a box grater. Set aside.

Mince the garlic finely. In a 26cm skillet over medium heat, warm 2 tbsp olive oil until it shimmers. Add the diced fennel with a pinch of salt and cook 8-10 minutes, stirring occasionally, until the fennel is completely soft and lightly caramelized at the edges. Add the garlic for the last 30 seconds, just until fragrant. Remove from heat and let cool to room temperature.

Cook the white rice in salted water according to package directions until just tender — about 18 minutes. Drain well and spread on a sheet pan to cool slightly, about 5 minutes.

Transfer the warm rice to a large bowl. Crack in the egg and mix thoroughly with a wooden spoon until the rice is coated and slightly sticky. Add the breadcrumbs and 1 tbsp olive oil, mixing until combined.

Brush four ramekins or silicone cup molds with the remaining 1 tbsp olive oil. Press the rice mixture firmly into the ramekins, creating a thick wall and hollow center — each cup should be about 1cm thick. Refrigerate 15 minutes to set.

Preheat oven to 200°C. Unmold the rice cups onto a parchment-lined baking sheet. Brush the tops lightly with olive oil.

Bake 18-20 minutes until the exteriors are golden and a slight crust forms on the edges. Remove from oven.

Flip each cup carefully and return to the oven for 5-7 minutes to brown the other side. Watch for deep golden color — that is your prize. Remove and keep warm.

Warm the chicken broth in a saucepan over medium-low heat until barely simmering. Add the saffron threads and let steep 5 minutes — the broth should turn a deep amber gold. Stir in 1 tbsp olive oil. Taste and adjust salt.

Fold the cooled fennel mixture into the reserved grated Manchego — do not melt the cheese, just combine gently.

Spoon the fennel and Manchego filling into each warm rice cup, mounding it slightly above the rim.

Ladle the saffron broth into shallow bowls. Float two rice cups per bowl, filling each hollow with broth. Garnish with reserved fennel fronds. Serve immediately.