Fall: Fennel Risotto

Directions

1. 1
   Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large saute pan over medium heat.
2. 2
   Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes.
3. 3
   Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown.
4. 4
   Set aside and proceed with the recipe as directed
5. 5
   Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.