Risotto with Florence Fennel (Veneto)

Ingredients

Florence Fennel- 1 pound

Butter- 7 tbsps

Onion, thinly sliced- 1

Rice- 3-3 1/2 cups

Boiling meat stock- 10 cups

Salt

Grated Parmesan cheese- 3/4 cup

There are several varieties of fennel, some bitter and some sweet. In this recipe, it is sweet bulb fennel with a large white heart which is called for. It is a highly popular vegetable in Italy and not difficult to find abroad. One pound yields 2 to 3 bulbs, depending on their size.

Wash the fennel bulbs thoroughly aand slice thinly. Melt 5 tbsps butter, add the onion and fennel, and saute gently until the fennel begins to soften. Add the rice and fry until it begins to brown. Pour in a cup of boiling stock, cook over a moderate heat until it has been absorbed and continue in this manner until all the stock has been absorbed and the rice is tender. Add salt if necessary, stir in the remaining butter and the parmesan cheese, cover and leave the risotto to settle for 2 minutes over low heat.

A similar risotto can be prepared with asparagus.

Serves 6.