Creamy Fennel Risotto

Remove the bases of the fennel bulbs, then cut a triangular shape from the center to expose the core. Slice the fennel into thin, vertical strips, each approximately 1/4 inch thick.

Heat a generous amount of butter in a large, heavy-bottomed cooking vessel over medium heat. Sauté sliced onions and fennel in the butter for 2 minutes, stirring occasionally to prevent burning. Introduce cooked Arborio rice into the pan and cook for an additional 2 minutes, stirring constantly to prevent the rice from sticking. Continue cooking until the rice is lightly toasted and fragrant, stirring frequently.

Gradually add 1 cup of vegetable broth to the pan, stirring continuously until most of the liquid has been absorbed. Repeat this process with the remaining broth, stirring constantly to ensure even distribution of the liquid.

Once all the broth has been incorporated, stir in a generous amount of heavy cream, 3 tablespoons of grated Parmesan cheese, and chopped parsley. Continue cooking until the rice is tender and the risotto has thickened into a creamy consistency. Season to taste with black pepper.

Divide the cooked risotto among 6 serving dishes, then sprinkle each dish with a generous amount of remaining Parmesan cheese.