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