Fennel Risotto

1. Start by cutting the leafy base of the fennel bulbs off and remove the core from the base as well by cutting a conical shape in it. Then, vertically slice the fennel into ¼ inch thick slices
2. In a heavy-bottomed stockpot, melt butter on medium heat. Let the fennel and onions cook in the butter for 2 minutes. Add the rice in it as well and cook for an additional 2 minutes, make sure you are constantly stirring. At this point, the rice should be light toasted and then you can add 1 cup of the vegetable broth. Keep stirring until the liquid has been absorbed properly. Keep repeating the process until the broth is finished. Adding the broth in 1-cup intervals should take 15 to 20 minutes.
3. After the liquid has been absorbed properly, you can add the heavy cream, 3 tablespoons of grated parmesan cheese and parsley. Cook it until the rice has thoroughly cooked and it turns into a creamy and thick consistency. Add black pepper and salt to taste. Divide into bowls and add the remaining cheese.

Trivia

• Risotto is an Italian dish that is cooked with rice or veggies.
• The best rice to be used in risottos are Arborio rice.
• The stem and roots of fennel can be cooked and consumed.

The fennel leaves can be used in soups and salads, the fennel seeds are used for pickles and tomato sauces, and the fennel oil is used for perfumes and candy.