Country: Italy Servings: Serves 4

Ingredients

• Arborio rice – 1.5 cups / 300 g
• Fennel bulbs – 2 medium, thinly sliced
• Olive oil – 2 tbsp / 30 ml
• Unsalted butter – 2 tbsp / 28 g
• Vegetable broth – 4 cups / 960 ml
• Parmesan cheese – 1 cup grated / 90 g
• White wine – 1/2 cup / 120 ml
• Onion – 1 small, finely chopped
• Salt – To taste
• Black pepper – To taste
• Fennel fronds – For garnish

Instructions

1. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the sliced fennel and cook until softened, about 10 minutes.
4. Add the Arborio rice and toast it for 2-3 minutes, stirring frequently.
5. Pour in the white wine and stir until fully absorbed.
6. Gradually add the vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
7. Continue this process for about 18 minutes, until the rice is creamy and tender.
8. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
9. Serve warm, garnished with chopped fennel fronds.

Substitutions

• Arborio rice -> Carnaroli rice
• Vegetable broth -> Chicken broth
• Parmesan cheese -> Pecorino Romano

Enhancements in the Next Evolution

• Roast the fennel before adding it to the rice for a deeper flavor.
• Incorporate a squeeze of lemon juice to enhance the freshness of the dish.
• Add a pinch of saffron for color and subtle depth.