Fennel is delightful in risotto, after the long slow cooking the taste becomes sweet and mellow. Delicious!
Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago), and don't be shy! I also doctored it a bit, but really not that much - used half the heavy cream and added an equal volume of milk, and splashed a bit of chardonnay + some oregano in there towards the end. I did not have arborio rice, so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot, but the results are great and it was totally worth it. - 29 Dec 2008 (Review from Allrecipes USA and Canada)
This was delicious. The flavor had a slight sweet taste (thank you fennel!) but wasn't extremely overpowering. It was creamy and wonderful. YUM! I made it for Christmas dinner alongside fennel roast rabbit and lemon basil carrots! - 25 Dec 2009 (Review from Allrecipes USA and Canada)
Really yummy taste and texture...after adding some salt. Also, I will chop the sliced fennel slices in half the next time I make it. I love risottos and I think this will become my favorite after tinkering with it a bit. - 22 May 2009 (Review from Allrecipes USA and Canada)