Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Unsalted butter - preferably freshly grated
1/2 c Chopped sweet yellow onion 5 c Light chicken stock; -=OR=-
1 Fennel bulb (1 lb); trimmed 2 1/2 c - Canned broth with
- quartered, cored 2 1/2 c - Water
- and cut into 1/4-in slices 1 1/2 c Arborio rice
1/4 ts Salt 1/4 ts Freshly ground pepper
1 pn Nutmeg 1/4 c Freshly grated Parmesan

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of
the butter over low heat. Add the onion and cook until softened, but not
browned, about 3 minutes. Stir in the sliced fennel. Season with the salt
and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10
minutes. Meanwhile, bring the stock to a simmer in another saucepan. After
10 minutes, add the rice to the fennel, stirring to coat each grain with
butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered,
stirring constantly, until the rice is just tender, adding more stock, 1/2
cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run
out of stock before the rice is done, use hot water.) The finished dish
should be moist but not soupy. When the rice is tender but still firm,
remove from the heat and stir in the pepper, the remaining 3 tablespoons
butter and the grated Parmesan cheese. Season with additional salt to taste
and serve immediately in warm bowls.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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