Fennel & Grappa Risotto With Boiled Meyer Lemon

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SF Gate


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3 heads fennel with fronds attached, halved and cored (fronds reserved for garnish)

1 1/2 quarts Fennel Stock (see Recipe in Related Article link at right), or more as needed

-- Kosher salt and fresh ground black pepper to taste

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 stalk celery, finely chopped

1 teaspoon chopped thyme, reserving stem for Fennel Stock

1 1/2 cups Arborio rice

1/4 cup grappa

2 tablespoons creme fraiche

1/2 cup fresh grated Parmesan

1 tablespoon diced Boiled Meyer Lemon Rind (search for recipe)

-- Extra virgin olive oil for garnish

-- Fennel fronds for garnish

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