1/2 fennel bulb, finely sliced

1 onion, chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

3/4 cup (180 ml) Arborio rice

2 tablespoons (30 ml) anisette liqueur

3 cups (750 ml) chicken broth

1/2 cup (125 ml) grated aged cheddar

2 tablespoons (30 ml) chopped fennel fronds

Salt and pepper

In a saucepan, soften the fennel, onion and garlic in the oil. Add the rice and stir to coat in the oil. Add the liqueur and reduce until dry. Season with salt and pepper. Add the broth and bring to a boil. Cover and simmer for about 20 minutes or until the rice is tender, stirring frequently.

Remove from the heat and stir in the cheese and fennel fronds. Adjust the seasoning.

Delicious with the Rabbit with Baked Apples, fish or shrimp.

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