Fennel Risotto
Ingredients
- 6 cups low-sodium chicken broth
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium fennel bulbs, cored and thinly sliced lengthwise
- Kosher salt
- 1 1/2 cups arborio rice (14 ounces)
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons fennel fronds, plus more for serving
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