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1
Heat the oven to 400F. Remove the green stalks entirely from one fennel bulb and with the other trim down to about 1 inch. Remove the outer layer of both the bulbs. Slice the fennel with the trimmed stalks into 1/2 inch slices lengthways. Dice the other bulb into roughly 1/4 inch pieces and set aside.
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2
Place the sliced fennel on a sheet tray and drizzle with 1 Tbsp olive oil, the honey and a scatter with the leaves of one sprig of thyme Roast in the oven for 30-40 minutes or until they begin to caramelize, turning a couple of times and adding a splash of oil or water to the pan if they begin to stick.
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3
Meanwhile start the risotto. Heat up the stock in a small saucepan so that it is at a low simmer. In a large straight-sided pan heat the remaining 1 Tbsp of oil over a medium heat and add the chopped onion and chopped fennel to the pan. Stir to coat in the oil and then cover and allow to sweat, stirring every now and then for 15-20 minutes or until very tender. Remove the lid, turn up the heat, stirring every once in a while until the onion and fennel are golden. Again, add a splash of water to the pan if they begin to stick.
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4
Add the rice and the leaves from a couple of thyme sprigs to the pan, stir to coat and then add the wine, stirring until the wine is almost completely evaporated. Start adding the stock, a ladle-full at a time, without adding additional stock until nearly all has evaporated. Stir the rice whilst keeping it at a gentle simmer the whole time.
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5
Once all of the stock has been added and the rice is cooked but still has a bite to it, add the lemon juice. Cover and let sit for 5 minutes and then stir through the lemon zest, creme fraiche, butter and parmesan and season to taste.
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6
Serve the risotto topped with the caramelized fennel slices and scatter with some thyme leaves.
