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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