Risotto with Fennel, Pancetta and Parmesan

Risotto Parmigiano

Serves 6


Bring 6 cups beef stock to a low simmer.

Prepare fennel for sautéing: remove stalks and fronds, cutting off at the top of the bulb. Remove outer leaves. Cut vertically (thro... (continued)

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6 cups Beef Stock

1 pound Pancetta, cut into ¼" dice

1 Tablespoon Olive O... (continued)

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