Fennel Risotto with Vodka Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 large fennel blubs 2 tbsp olive oil 6 tbsp unsalted butter 1 large onion, finely chopped 1 3/4 cups arborio 2/3 cup lemon flavored vodka 6 cups light chicken stock 1 cup parmesan cheese, grated 6 tbsp lemon juice salt and pepper
			Trim fennel, cut in half then V cut the cores then coarsley chop. Heat the oil and half the butter in a large pan over medium heat, add fennel and cook until softened. Add rice and cook until well coated, about 2 min. Add vodka, cook for 1-2 min. Add a 1/2 cup of stock to rice and cook stiring consitantly until most of the stock is absorbed. Continue adding 1/2 cup of stock at a time until rice is firm to the bite and creamy consistency. Stir in the remaining butter, parmesan, lemon and remove for heat. Serve