As for wine, offer an unoaked Chardonnay or French Sauvignon Blanc.
Ingredients
6 cups chicken stock
4 Tblsp unsalted butter
2 Tblsp olive oil
¼ cup shallots, chopped
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1 bulb of fennel, thinly sliced
1 tsp fennel seeds
2 cups arborio rice
½ cup dry white wine
6 vine-ripened tomatoes, seeded & chopped (or one 14.5 oz. can chopped tomatoes, drained)
¾ cup Parmesan, plus a little for garnish
fennel fronds for garnish
salt to taste
Instructions
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. Saute for 5 minutes or until shallots and fennel are softened.
Add the rice and saute 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. 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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/tomato-fennel-risotto-and-a-festival/