Carrot Fennel Risotto

4 cups vegetable stock
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves

Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.

Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.

Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.

Add the vegetables, basil, and parsley with the last addition of stock and stir.

When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.

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