yield: 4 servings
1 small onion, diced fine
1 small fennel bulb with fronts
2 cups chicken broth
2 cups water
1 tablespoon unsalted butter
2/3 cup Arborio Rice
1/4 cup dry white wine
Dice onion. Strip fennel Stalks flush with bulb, saving fronds and discarding stalks. Half bulb lengthwise and discard core. Finely chop bulb and reserve with onion. Finely chop enough fronts to measure 2 tablespoons and reserve separately.
In a 1 1/2 quart saucepan bring broth and water to a simmer and keep at a bare simmer.
In a 2 quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring until softened. Add rice and cook, stirring constantly, 2 minutes. Increase heat to medium and add wine. Cook while stirring, 1 minute, Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding next, until rice is tender and creamy looking, 18 to 20 minutes total.
Stir in fennel fronts and salt and pepper to taste and serve risotto immediately.
This printable recipe from StartingtoSimmer.blogspot.com
