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Ingredients

• 1 cup arborio rice
• 2 - 3 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1/2 of a fennel bulb, cleaned and thinly sliced
• 3 cloves garlic, thinly sliced (I had fresh from the Farmer's market garlic, oh, oh, so good)
• 1/3 cup white vermouth or white wine (I like to use vermouth for its consistent flavor - white wine can be so fickle)
• 2 cups homemade chicken stock (or a good quality low-salt chicken stock ~ don't buy one that has a lot of aromatics in it, you want chicken, water and salt, not carrots, celery, onions and that stuff)
• 1/2 cup grated parmigiano Reggiano or other good quality parmesan cheese
• Salt and freshly ground pepper, to taste

Description

Since I've Learned How Easy It Is To Make Risotto With A Pressure Cooker, I Have Been Having This Creamy Delish Side More And More Often. With The Spring Arrival Of Fresh Fennel, Well, It Just Seemed Like A Natural Flavor To Try Out, And It Was; This Was

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