Tomato-Fennel Risotto
Serves 8
It would be best to serve this risotto as a first course before the buffet due to its fleeting greatness. Every chef knows, risotto doesnít wait!

1/4 cup shallots, chopped
1 bulb of fennel, thinly sliced
6 vine-ripened tomatoes, seeded & chopped (or 1 14.5 oz. can chopped tomatoes, drained)
1 tsp fennel seeds
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
2 Tblsp olive oil
4 Tblsp butter
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken stock
3/4 cup Parmesan, plus a little for garnish
fennel fronds for garnish
salt

Bring the chicken stock to a boil and then keep it just at a simmer. In a large saucepan, melt 2 tablespoons of the butter with the olive oil. Add the shallots, thyme, oregano, sliced fennel and fennel seeds. SautÈ for 5 minutes or until shallots and fennel are softened.
Add the rice and sautÈ for 2 minutes or until the grains become translucent. Add the wine and stir until it has been absorbed. Add the tomatoes at this point.

One ladleful at a time, add the hot chicken stock to the rice. Be sure to stir the entire time. This will prevent sticking and encourage the creamy texture desired in a risotto.

Continue adding the stock and stirring until the rice becomes plump and creamy, but still firm. (You donít want a risotto that is ìmushyî.) This should take about 20-25 minutes. If you run out of stock, but need more liquid, you may add hot water to the risotto.

At the end of cooking, add the remaining 2 tablespoons of butter and the Parmesan. Stir until melted and fully incorporated. Season with salt. Serve at once, garnished with fennel fronds and additional Parmesan.