Fall: Fennel Risotto

• Fronds (green leafy tops) from 2 fennel bulbs, finely diced (about 1 cup)
• 1 onion, finely diced
• 1 tablespoon ground toasted fennel seed

1. Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large saute pan over medium heat.
2. Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes.
3. Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown.
4. Set aside and proceed with the recipe as directed
5. Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.

fennel bulbs, onion, ground toasted fennel

Taken from www.epicurious.com/recipes/food/views/fall-fennel-risotto-389609 (may not work)