Fennel and Pepper Risotto

7 cups vegetable stock

2 tablespoons extra virgin olive oil

1 head of fennel, diced small with core removed (reserve tops)

1 finely chopped shallot

2 garlic cloves, minced

1 yellow peppers, finely diced

 Salt to taste

1 ½ cups arborio or short grain rice

½ cup dry white wine

 Freshly ground pepper to taste

3 tablespoons chopped fennel herb

2 ounces Parmesan cheese, grated (1/2 cup)

Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the diced fennel and shallots. Cook gently until they begin to soften, about 4 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains separate, about 3 minutes.

Stir in the wine and cook over medium heat, stirring constantly. When the wine has just about evaporated, stir in just enough stock to cover the rice. Reduce heat slightly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring often and adding more stock when the rice is almost dry, for about 25 minutes or until the rice is cooked through but still a little chewy. Taste and adjust seasoning.

When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the fennel herb. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.