Fennel and Leek Risotto

Ingredients

1 bulbs fennel
2 leeks, halved and sliced

1 pint shitake mushrooms, chopped

1 tablespoon butter

2 cups uncooked Arborio rice

7 cups vegetable broth

1 cup heavy cream

6 tablespoons freshly grated Parmesan cheese

1 tablespoon dried parsley

freshly ground black pepper to taste

Directions

Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel lengthwise into 1/4 inch thick slices.

Melt butter in a heavy-bottomed stock pot over medium heat. Cook leeks and fennel in butter for 2 minutes. Add in mushrooms and cook an additional minute. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly.

Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Top with remaining cheese.