Cook the fennel quarters (1) in a little salted water until al dente. Remove, drain well and place in an ovenproof dish. Sprinkle with a little Parmesan cheese.
Preheat the stove to 180 °C.
Cut the fennel quarters (2) into thin strips. Sauté shallot in the warm butter until light yellow. Add fennel strips and long grain rice and steam. Extinguish with Noilly Prat. Add 1/4 of the soup and the curry and cook on medium heat while stirring.
Then add a third of the remaining soup and, stirring frequently, completely absorb the long grain rice. Then add the rest of the soup little by little and cook the risotto until it is al dente.
In the meantime, bake the fennel (1) in the oven at 180 °C on the second rack from the bottom for about ten minutes.
Just before serving, stir the olive oil and balsamic vinegar into the risotto. Season to taste with salt and freshly ground pepper. Arrange the long-grain rice in warmed plates and place the baked fennel quarters on top. If you like, add a little grated Parmesan cheese separately.
(*) Remove the stalk only so far that the quarters still hang together.
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