"Chorizo and Caramelized Fennel Risotto I made the beer braised osso bucco for dinner, but the ""side"" was this risotto, meant for leftovers for lunches, but ended up being a meal of its own.  Food overload, once again. Ingredients:  1.5 cups arborio rice 1 red onion, diced 2 tbsp sweet paprika 2 smoked chorizo, sliced 1 fennel bulb, diced 3 tbsp fennel seeds 1 tbsp sugar Butter, salt and pepper 500 ml milk 500 ml chicken stock Water 2 bay leaves 2 sprigs rosemary, diced 1/2 cup ricotta 1 cup grated good quality cheddar 1 cup grated parmesan or similar Saute the onions and fennel in a bit of butter for about 5 minutes.  Add the sugar and fennel seeds, and cook for 5 minutes more until they turn golden brown.  Add the chorizo and brown, then the spices (including salt and pepper).  Add the rice and 2 cups of liquid, simmering and stirring occasionally until it's absorbed.  Add 2 more cups of liquid and repeat.  Once the milk and stock is cooked in, add hot water (or more stock if you have it).  Taste it now and then to see if the rice is cooked through, and with the last round of liquid stir in the cheeses.  Serve warm or freeze for lunches or leftovers dinners."
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