INGREDIENTS :

1 fennel bulbs, thinly sliced

salt

1 small onion , chopped

2 cup Unico Arborio Rice

½ cup dry white wine

4 cup chicken broth

1 cup freshly grated parmesan cheese

7 sprigs fennel greens, chopped

6 oz. butter

freshly grated ground black pepper

PREPARATION: Place fennel in a saucepan with 1 Tbsp. butter. Add salt, cover and cook for about 30 minutes over very low heat. Add another Tbsp. butter.

Sautee the onion in the remaining butter until translucent. Add the rice and stir for a couple of minutes over low heat. Add half the wine and cook over high heat and add the parmesan, sliced fennel, chopped fennel greens, salt and pepper. Cover and let rest for 2 minutes.

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