2 ½ cups Arborio rice
6 cups corn stock (vegetable or chicken stock works)
1 lb. heirloom tomatoes, cored and chopped
1 bulb fennel, diced
1 yellow onion, diced
1 Tbs. garlic, minced
⅔ cup white wine
4 Tbs. butter
¾ cups romano cheese, shredded
2 Tbs. basil
2 bay leaves
1 Tbs. olive oil
Salt and Pepper

Bring stock to a boil and then turn off. Melt half of the butter and the olive oil into a wide-bottomed pot over medium heat. Add fennel and onion and cook until golden brown, about 5 minutes. Add garlic and rice and cook, stirring for 2 minutes. Add bay leaves and wine and simmer until wine is almost absorbed. Add a pinch of salt and pepper and enough stock to just cover the rice and cook until it has been absorbed, stirring frequently. Halfway through, add tomatoes. Continue adding stock until the rice is done, about 16-18 minutes. Rice should be tender but firm. Remove from heat. Stir in butter, cheese and the basil. Adjust seasoning with salt and pepper. Enjoy!