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1
In a medium saucepan, combine the chicken stock with the asparagus ends and mint sprigs and bring to a boil.
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2
Reduce the heat to low, cover and keep hot.
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3
In a large saucepan, toast the fennel seeds over high heat, stirring a few times, until fragrant, about 1 minute.
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4
Transfer the seeds to a mortar and let cool completely.
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5
Coarsely grind the seeds with a pestle.
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6
In the same saucepan, heat the olive oil.
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7
Add the onion and celery and cook over moderate heat until softened, about 5 minutes.
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8
Add the rice and ground fennel and cook, stirring to coat the rice with oil.
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9
Add the wine and cook, stirring, until absorbed, about 2 minutes.
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10
Add enough hot stock to just cover the rice and cook, stirring constantly, until the stock has been absorbed.
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11
Continue adding stock 1 cup at a time and cook, stirring constantly, until the rice is just tender, about 20 minutes total.
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12
Stir in the sliced asparagus and cook, adding more broth as necessary, until the asparagus is crisp-tender and the rice is al dente and bound in a creamy sauce, about 5 minutes longer.
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13
Stir the butter into the risotto.
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14
Stir in the cheese and the chopped mint and season with salt and pepper.
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15
Spoon the risotto into bowls and serve, passing more cheese at the table.
