Italian Fennel and Onion Risotto

Newitalianrecipes.com

Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen and reserved for making chicken or shrimp stock.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock
1/2 cup pecorino Romano cheese
2 T butter
1/4 cup finely diced, Italian Parsley
1/4 cup grated parmigiano-reggiano

Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil

In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.

Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.

Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.

Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.

Add the onions and fennel back in with all their incredibly flavorful juices.

Also, add the wine and let it reduce by about 3/4.

Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.

Add more stock. You don't have to stir this time but make sure the rice is completely covered again.

And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.

Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.

Please let the dish stand for about 5-7 minutes and the flavors will meld (marry) a bit more.

Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.