Chop any green leafy fennel fronds and
set aside. Cut off the stalk-like fennel top,
remove the outer layers and finely chop
both. Heat 1 tbsp butter in a frying pan
and cook the onion, garlic and chopped
fennel until soft but not coloured.
Add the rice and stir for 1 min. Pour
over most of the wine and simmer until
evaporated. Add 500ml of the hot stock,
a ladleful at a time, stirring between each
addition until it is absorbed.
Meanwhile, slice remaining fennel and
fry in knob of butter until browned. Add
remaining stock and wine and cook
When the rice is cooked, stir in the
zest, Parmesan and some seasoning.
Take off the heat and set aside, covered,
for 2 mins. Serve in bowls, topped with
the fennel fronds and cooked fennel,
stirring the prawns through if using.