Fennel & Lemon Risotto

1. **Prepare the fennel:** Trim the fennel bulb, removing any tough outer layers. Finely chop the bulb, setting aside the fronds for garnish.

2. **Sauté aromatics:** In a large pan, heat 1 tablespoon each of butter and olive oil over medium heat. Add the chopped onion, garlic, and fennel. Cook until softened but not browned, about 5 minutes.

3. **Add rice:** Stir in the Arborio rice, ensuring each grain is well-coated with the butter and oil mixture. Cook for 1 minute to lightly toast the rice.

4. **Deglaze with wine:** Pour in the white wine, stirring continuously until the liquid is mostly absorbed by the rice.

5. **Add stock:** Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.

6. **Finish the risotto:** Once the rice is cooked, stir in the lemon zest and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

7. **Rest and serve:** Remove the pan from heat, cover, and let it sit for 2 minutes. Serve the risotto in bowls, garnished with the reserved fennel fronds.