Pork and Fennel Risotto

Total time: 30 minutes
   Cooked fennel has a mild flavor that works well in risottos.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion
• 2 tsp butter
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated 
• Condimenti:
• 1 - 2 cups left over pork roast, cut in bite-size pieces
• 1 carrot
• 1 bulb fennel
• 1/2 onion
• 2 tsp olive oil
• 3 tbs chicken stock

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion. 
• In medium saucepan heat butter over medium-high heat.  Add onion and sauté until transparent. 
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir.
• Start condimenti. 
• When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
• Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. 
• Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
• Condimenti:
• Cut the pork. 
• Roughly chop onion.
• Peel the carrot and cut in half the long way (you may have to do it in sections).  Slice carrot thinly into half circles.  
• Trim fennel, discarding fronds.  Cut sections in half or quarters and slice.
• Heat olive oil in nonstick skillet.  Add the pork and brown. 
• Remove pork; add onion, carrot and fennel, sauté until tender. 
• Add stock, cover and simmer for 5 more minutes. 
•  Return pork to skillet and heat through. 
• Cover and keep warm until needed for risotto.