|Chop chop chop!|
Notes: Don't worry about the licorice/anise smell of the fennel. You barely notice it in the final dish. I panicked briefly when I was prepping because Dan hates licorice (to the point where he won't even kiss me if I've eaten black licorice jelly beans!) - but most recipes assured me that it wouldn't be an issue.
1 bulb fennel, cored and diced, fronds reserved
1-2 cloves garlic, minced
1-2 T cooking oil
1-2 T butter
1 cup arborio rice
3 cups chicken stock or water, kept warm on the side
1 c Parmesan cheese (we have pecorino Romano at the house)
Heat the butter and oil in a medium-size, deep saucepan over medium heat. Add the fennel and cook slowly until caramelized, about 30 or so minutes. I was very impatient so I didn't cook as long as I could have.
|Finished product. It was great!|