• 2 cups Arborio or Carnaroli rice
• ½ chopped onion
• 2 cloves garlic chopped
• 2 tablespoons chopped fennel
• 4 tablespoons olive oil
• ½ cup white wine
• 1 litre chicken stock
• 2 tablespoons fresh chopped herbs (dill, oregano, tarragon, parsley, basil, mint)
• 800g assorted fresh mushrooms sliced
• 2 tablespoons cold butter
• 4 tablespoons fresh cream
• 100g parmesan cheese

Method

• In a medium sized pan bring the chicken stock to a boil and then turn the heat down to maintain the heat throughout the risotto preparation
• In another pan sauté the onion, garlic, mushrooms and fennel in a little olive oil
• Add the rice and continue to sauté for 2-3 more minutes
• Pour the wine over this mixture. Continue to stir until all the wine is absorbed
• Turn down the heat and begin to add the chicken stock ladleful at a time so that the rice can fully absorb the liquid
• Once all the stock is used up and the risotto is cooked through (al dente) add the herbs, the fresh cream, the cheese and stir
• Serve the risotto hot and remember that al dente is what you are aiming for