RISOTTO: This is a simply recipe that utilizes fennel--a flavourful and aromatic herb--to make the risotto special.

RISOTTO WITH FENNEL:

 

 

 

2 cups Aborio rice

1 lb. or 1 large fennel bulb                                         

6 cups hot chicken stock

2 tbsp. each unsalted butter & olive oil

3-4 spring onions, finely chopped                              

salt and pepper                                                           

1 cup grated Parmesan cheese

 

 

 

Trim off the dark green feathery leaves of the fennel and trim the stalks down to the rounded bulb. Cut a slice off the stem end and cut away any bruises on the outer leaves. Cut the fennel into quarters lengthwise, then into thin slices.

 

In a wide heavy saucepan, melt 1 tbsp. of the butter with the olive oil over medium heat. Add spring onions and cook until tender, about 1-2 minutes. Add the fennel and cook for 10 minutes, stirring occasionally. Add rice, and stir for 2 minutes to coat the grains. Add the hot stock, ½ cup at a time, stirring constantly. Continue cooking at medium-high heat until liquid is absorbed before adding more. After 10 minutes of cooking, add salt and pepper to taste. Cook risotto until rice grains are tender, yet still firm to the bite.

 

Remove from heat. Stir in remaining butter and the cheese. Serve at once.