1 large bulb of fennel, cut into half, cored and cut into slices, set some fennel leaf aside for later use.
1/4 cup Parmesan cheese, grated
3 plum tomatoes, peeled, seeds removed and the flesh diced
2 tbsp. fresh fennel leaf, picked and chopped
Method:
1) In a large, heavy bottomed pan with a lid, heat the vegetable oil over medium-high heat. Add the shrimps and cook until it is almost cooked through. Turn out onto a plate and cool. In the same pot add the clams and raise the heat to high, pour 1/2 cup white wine over the clams and cover. Cook for three to four minutes, lift the lid and remove the clams as the clams open, set aside and cool. Cool the liquid. Discard any clams that do not open. Cut the shrimp in half lengthwise. Remove the meat from the clams and cut in half, and place into the cooled clam juices. Let stand in the liquid for at least 1 hour. Remove the clams and place with shrimps. Strain the clam juices through cheese cloth. Bring 4 cups of cold water and the clam juices to a gentle simmer.
2) In a large heavy-bottomed pot, heat the vegetable oil and 2 tbsp. butter over medium heat. Add the onions and garlic and cook gently without coloring for 8 to 10 minutes, until the onions are translucent. Add the rice and coat with the oil and cook for about 2 minutes. Add 1/2 cup wine, fennel and slowly stir in. Add some salt and pepper. It is necessary to continually stir the rice and add the hot stock in increments of 1/2 to 2/3 cup of stock as it is absorbed by the rice. Cook for about 18 to 20 minutes, then check how much of a bite is left in the rice. As to tradition, it should be cooked to an al denta texture, but some may wish to cook it further. Add the seafood and cook for 2 to 3 minutes until the seafood has been heated through. Add 2 tbsp. butter, Parmesan cheese, diced tomatoes and chopped fennel leaf. Stir in and check the seasoning for salt and pepper. Add the chopped fennel leaf and stir in. Let stand for 1 to 2 minutes then ladle into heated bowls and serve.
