Family Tested & Approved
finely chopped rosemary and thyme leaves
Place chicken stock in pot and bring to a simmer. Heat oil in large saucepan. Add onion and garlic stirring until softened. About 4 minutes.
Add rice and cook about 2 minutes. Add the wine and cook until wine is absorbed. Add one ladle of chicken stock at a time stirring and cooking until absorbed then add another.
Meanwhile add butter to another saucepan and add the fennel cooking until softened.
When the rice is al dente add the fennel and remaining ingredients. Stir and cook until cheese is melted.