2 large fennel bulbs, thinly sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
200ml dry sherry
350g risotto rice
1.5 litres vegetable stock
grated zest of 1 lemon
50g parmesan cheese
basil laves, finely shredded
Heat some oil in a pan and gently fry the onion, garlic and fennel until soft. Raise the heat to medium and add the sherry, stirring until the liquid has evaporated. Meanwhile, heat the stock in a saucepan on the stovetop.
Sprinkle over the rice, stirring well to coat all the grains.
Add a spoonful of stock and turn the heat down to a simmer. Add a ladleful of stock at a time and continue adding the stock until the rice is cooked. Stir in the butter, lemon zest and cheese and season with salt and pepper. Add more stock if necessary and leave for a couple of minutes off the heat.