1 3/4 vegetable stock

3 1/2 oz butter

8 oz fennel,finely sliced

6 shallots,finely chopped

12 oz arborio or carnaroli risotto rice

4 fl oz medium red wine

6 oz radicchio,shredded

finely grated zest of 2 lemons

1/2 oz fresh flat-leaf parsley,finely chopped

1/2 oz fresh basil leaves,torn

3 oz Parmesan cheese, freshly grated,plus extra to serve if  liked

sea salt and freshly ground black pepper

Bring the stock to a simmer in a saucepan and keep hot. Melt half the  butter in a large, deep frying pan, add the fennel and shallots and cook gently for 5 minutes, until tender.

Add the rice and stir well until it is glistening witht butter. Add the wine and the shredded radicchio and season with pepper. Cook for 2 minutes, until the wine has evaporated.

Add a ladleful of hot stock to the rice and cook over a moderate heat,stirring, until it has been absorbed. Continue adding the stock in this fashion,stirring constantly,until it has all,or nearly all,been used and the rice is just tender. This should take about 18-20 minutes.

Remove the risotto from the heat and stir in the lemon zest,parsley,basil,Parmesan and the remaining butter. The finished risotto should be quite fluffy and loose enough to form a wave, but not soupy. Cover and leave to rest for 1 minute, then stir again. Serve with more Parmesan if required.