RISOTTO WITH FENNEL AND OLIVES

Risotto With Fennel And Olives image

Provided by Marian Burros

Time 10m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

Heat the stock to a simmer.
Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
Pit the olives, chop, and add to the rice. Then add the fennel seed.
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.
Grate the cheese.
When the rice is cooked and moist, season with pepper and stir in the cheese.