¼ cup olive oil
1 fennel bulb-chopped
½ sweet onion-chopped
1 tbs. chopped garlic
½ red bell pepper-diced
½ yellow bell pepper-diced
8-12 sun-dried tomatoes in oil cut into thirds
8 oz package of fresh sliced mushrooms
Salt and pepper to taste


In a deep pan, heat olive oil, garlic, onion, fennel, peppers and sauté for 5 minutes over a medium heat. Add the mushrooms and sun-dried tomatoes and continue to sauté until fennel is cooked. Remove from stove and store in a slightly warmed oven.

1 large can chicken broth-48oz
1 cup Zanon Sauvignon Blanc
1 cup water
1 chicken bouillon cube
2 cups arborio rice
3 Tbs olive oil

In a small sauce pan bring the stock, wine, and bouillon cube to a gentle simmer. Heat a 4-quart heavy bottomed pot and add the oil. Add the arborio and toast the rice a few minutes but be careful not to burn. Ladle in 1½ cups of the simmering stock initially, stirring the rice constantly. Cook the rice over medium-low heat. When the liquid has almost been absorbed by the rice, add another ½ cup at a time as the stock is absorbed. This should take about 30 minutes to cook and the Arborio should be tender but a bit firm to the tooth when done. Add salt and pepper to taste and stir. Add the sautéed fennel-mushroom mixture from the oven and combine. Stir and serve immediately with grated parmesan cheese and chopped parsley.

Serves 6