Fall: Fennel Risotto

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.

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