Fennel Risotto

Summary
Prep time	10 min
Cook time	30 min
Source	Rock Springs Farm
Yield / serves	6-8 servings
Rating	Delicious

Ingredients

• 2 medium fennel bulbs with fronds
• 4 c chicken stock, warm
• 1/4 c butter
• 1 T olive oil
• 1 onion, finely chopped
• finely grated zest of 2 lemons
• 1 1/2 c risotto rice
• 1/3 c white wine
• 1 1/2 c grated Asiago or parmesan
• 2 T cream

Preparation

Wash and trim fennel, reserving fronds. Finely slice bulbs. Heat butter and oil; cook onions until softened but not browned. Add fennel and zest; mix well. Add rice and stir until grains are coated, ~1 minute. Pour in wine, stir until absorbed. Finish as for risotto. Add cheese, salt and pepper to taste. Remove from heat, cover, let rest at least 2 minutes. Serve on warm bowl or plate, topped with reserved fronds.