Fennel Risotto

Rinse fennel, pat dry, halve lengthwise and cut off core and stalks.

Slice fennel very thinly on a mandoline.

Rinse chile, wipe dry, halve lengthwise and remove seeds. Finely chop chile. Peel the onion and garlic and finely chop both.

Heat the oil in a pot and sauté the onion and fennel over medium heat until light brown, about 10 minutes.

Bring the broth to a boil in a saucepan, then reduce heat to keep warm. Add garlic and chile to the fennel mixture and cook until softened, about 2 minutes.

Add rice to fennel mixture and sauté over medium heat until toasted, about 1 minute.

Pour in white wine and bring to a boil, stirring to deglaze pot. Reduce heat to medium and cook until wine is almost evaporated.

Ladle in about 150 ml (approximately 1/2 cup) of warm broth and continute to cook over medium heat, stirring frequently, until almost all liquid is absorbed. Continue to add broth, 150 ml (approximately 1/2 cup) at a time and cooking until almost absorbed, until rice is al dente and liquid is creamy.

Rinse orange in hot water, wipe dry and finely grate 1 teaspoon of zest. Stir orange zest into the rice. Rinse chives, shake dry and cut into thin rings. Finely grate the Parmesan.