Risotto with Sea Bass and Fennel

Fennel, known as finocchio in Italian, is a versatile bulb available from late autumn until early spring. Its flavor is sweet and faintly reminiscent of anise or licorice. Fennel is excellent sliced thin and served raw in salads, roasted alongside meats or slowly braised in liquid, as in this recipe. Trim off the stalks and reserve the feathery fronds to use as a garnish.