Risotto, creamy and well-flavoured, takes a little time to prepare but it is worthwhile.

Ingredients

• 2 fennel bulbs
• 50 grams butter
• 1 large onion, peeled and finely chopped
• 2 teaspoons minced garlic
• 2 cups short-grain rice
• 1 cup dry white wine
• 4 cups chicken stock (homemade is great here)
• ¼ cup freshly grated parmesan cheese
• ½ cup cream

Method

1. Trim the feathery green tips from the fennel bulbs, chop finely and set aside. Finely slice or shred the bulb.
2. Heat the butter in a large, wide and, if possible shallow saucepan or frying pan and cook the onion over a low heat for 10 minutes. Add the fennel bulb and garlic and continue cooking, stirring regularly for a further 5 minutes until the vegetables are well-softened but not coloured.
3. Add the rice and stir over the heat for 2-3 minutes until the rice whitens.
4. Add wine and stir over a moderately low heat until all the liquid has been absorbed.
5. Add the stock, about ½ cup at a time stirring frequently to ensure a creamy textured risotto. It will take about 30 minutes to add all the stock.
6. Once you have a creamy texture and the rice is tender and cooked, but not overcooked to a mush, stir in parmesan, cream, lemon rind and reserved fennel.
7. Season with salt and pepper and garnish with grilled bacon or prosciutto, fennel bulbs and extra parmesan cheese, if wished.