Risotto With Fennel And Olives

• 3 to 4 cups chicken stock, no salt added
• 1 red onion, about 1 pound
• 1 tablespoon olive oil
• 1 pound fennel
• 1 cup arborio rice
• 1/2 cup dry white wine
• 16 small oil-cured black olives
• 1 teaspoon fennel seed
• 1 ounce Parmigiano-Reggiano
• Freshly ground pepper to taste

1. Heat the stock to a simmer.
2. Coarsely chop the onion in a food processor by pulsing.
3. Heat the oil in a deep pot, and saute the onion.
4. Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
5. Stir in the rice.
6. Add the wine, and cook 1 minute over high heat, stirring.
7. Pit the olives, chop, and add to the rice.
8. Then add the fennel seed.
9. Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often.
10. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
11. Grate the cheese.
12. When the rice is cooked and moist, season with pepper and stir in the cheese.

chicken stock, red onion, olive oil, fennel, arborio rice, white wine, black olives, fennel seed, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1317 (may not work)