Risotto With Fennel And Broccoli

• 1 head fennel, top removed, cut into small pieces
• 1 cup broccoli stems and flower- ettes, cut into small pieces
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 shallots, minced
• 1 1/2 cup Arborio rice
• 4 to 5 cups hot chicken stock (pref- erably homemade)
• 1 cup dry white wine
• 13 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream

1. Steam fennel and broccoli separately until tender.
2. Place in a food processor with a fourth cup of steaming water.
3. Puree and season to taste with salt and pepper, and then set aside.
4. Heat butter and oil in a heavy frying pan and saute the shallots until they are soft.
5. Add rice and saute for one to two minutes, until the grains turn opaque.
6. Add a half cup of hot chicken stock and stir frequently.
7. When it has been absorbed by the rice, add another half cup.
8. Add wine and cook until it is absorbed by the rice.
9. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more.
10. When rice is almost tender but still al dente, add pureed vegetables.
11. Cook for a minute, then add the Parmesan cheese and the cream.
12. Cook another minute, correct seasoning and serve.

head fennel, broccoli stems, salt, unsalted butter, olive oil, shallots, arborio rice, chicken, white wine, parmesan cheese, heavy cream

Taken from cooking.nytimes.com/recipes/9065 (may not work)