Tuscan Burnt End Platter

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the burnt end, and cook until deeply browned and aromatic.
4. Fold in the arborio rice and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.