Ingredients

• 1 fennel bulb (thinly sliced, greens reserved)
• salt (to taste)
• 6 oz butter (divided)
• 1 onion (small, chopped)
• 2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth (kept at a simmer)
• 1 cup parmesan cheese (freshly grated)
• 7 sprigs fennel greens (chopped)
• black pepper (freshly ground, to taste)

Instructions

1. Place the sliced fennel in a saucepan with 1 tablespoon of the butter, season with salt, cover and cook over very low heat for about 30 minutes, until very tender; stir in another tablespoon of butter.
2. Meanwhile, keep the broth at a bare simmer in a separate saucepan.
3. Sauté the onion in the remaining butter in a wide pan until translucent; add the rice and stir for a couple of minutes over low heat.
4. Add the wine and cook, stirring, until mostly absorbed.
5. Add the simmering broth about 1/2 cup at a time, stirring until each addition is absorbed, until the rice is tender but still firm at the centre, 16-18 minutes.
6. Stir in the parmesan, the braised fennel, the chopped fennel greens, salt and pepper; cover and let rest for 2 minutes before serving.

Cooking Tips

• Braise the fennel low and slow — don't let it colour
• Save the feathery greens; they're the garnish and the seasoning
• Keep the broth simmering next to the risotto
• Stir each broth addition until absorbed
• Let the finished risotto rest 2 minutes before serving