RISOTTO DI FINOCCHIO
50 gm butter
1 onion
3 cloves garlic, finely chopped
1 bulb fennel, chopped
300 gm Arborio rice
125 ml dry white wine
1 litre chicken stock
Salt & pepper
Freshly grated parmesan
Freshly chopped dill
Melt the butter, sweat the onion, garlic and fennel until soft but not coloured. Tip in rice and stir.
Add the white wine and boil for a minute.
Add simmering stock a ladle at a time, until all liquid is absorbed.
