Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Ingredients
- bulbs fennel: 4 piece
- butter: 1 Tbsp
- medium onion: 1 piece (chopped)
- uncooked Arborio rice: 2 cups
- vegetable broth: 7 cups
- heavy cream: 1 cup
- freshly grated Parmesan cheese: 6 Tbsp
- parsley: 1 Tbsp (dried)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
-
Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
-
Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
-
Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
