Fennel Risotto

Ingredients

• 4 bulbs fennel
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cups uncooked Arborio rice
• 7 cups vegetable broth
• 1 cup heavy cream
• 6 tablespoons freshly grated Parmesan cheese
• 1 tablespoon dried parsley
• freshly ground black pepper to taste

Steps

1. Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.
2. Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
3. Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.