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Lemony Risotto with Fennel and Parmesan
Ingredients
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1 medium onion, finely chopped
  • 1 small fennel bulb, fronds reserved, quartered, cored, thinly sliced
  • 2 oil-packed anchovy fillets, chopped
  • 3 Tbsp. extra-virgin olive oil
  • ¾ cup carnaroli or arborio rice
  • ¼ cup Pernod or ½ cup dry white wine
  • 1 oz. Parmesan, finely grated (about ½ cup)
  • 3 Tbsp. chilled unsalted butter, cut into pieces
  • Zest of 1 large lemon
  • 1 Tbsp. fresh lemon juice
  • Freshly ground black pepper
Steps
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