Risotto coi Finocchi

When I discovered, long ago, that most people are acquainted with finocchio only in its raw stage, I regularly began to include a cooked version of it among the dishes I taught, frying it, sautéing it in butter, slow-cooking it in olive oil, or combining it with fish. It has consistently been one of the most warmly received of the vegetable dishes in my school’s curriculum.

For this risotto the finocchio is first tossed with sautéed onion and butter, then cooked