Andrew's Herb Risotto

Ingredients

• 1.5 cups arborio rice uncooked
• 3 tablespoons butter 
• 3 tablespoons canola oil 
• 3.5 cups chicken stock see 
• 0.5 cup cooking wine dry white
• 1 cup fennel bulb diced trimmed
• 3 tablespoons mint leaves fresh divided chopped
• 3 tablespoons parsley fresh divided chopped
• 2 tablespoons rosemary fresh divided chopped
• 3 cloves garlic minced
• 0.5 teaspoon ground coriander 
• 1.5 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest divided grated
• 0.3 cup parmesan cheese grated
• 1  bell pepper diced red
• 8 servings salt and pepper to taste
• 1  onion diced yellow

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil and butter in a medium heavy saucepan over medium heat.
2. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest.
3. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
4. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes).
5. Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
6. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.