Name: Fennel Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Fennel - 4 bulbs; Butter - 1 tablespoon; Onion, chopped - 1 medium; Uncooked Arborio rice - 2 cups; Vegetable broth - 7 cups; Heavy cream - 1 cup; Freshly grated Parmesan cheese - 6 tablespoons; Dried parsley - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon

Ingredients for - Fennel Risotto

1. Fennel 4 bulbs

2. Butter 1 tablespoon

3. Onion, chopped 1 medium

4. Uncooked Arborio rice 2 cups

5. Vegetable broth 7 cups

6. Heavy cream 1 cup

7. Freshly grated Parmesan cheese 6 tablespoons

8. Dried parsley 1 tablespoon

9. Freshly ground black pepper to taste 1 tablespoon

How to cook deliciously - Fennel Risotto

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.