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Cut The Base Off Of The Fennel Bulbs, And Cut A Cone Shape Into The Base To Remove The Core. Slice The Fennel Vertically (Lengthwise) Into 1/4 Inch Thick Slices. Melt Butter In A Heavy-Bottomed Stock Pot Over Medium Heat. Cook Onions And Fennel In Butter For 2 Minutes. Stir In The Rice; Cook For Another 2 Minutes, Stirring Constantly, Until Lightly Toasted. Stir In 1 Cup Vegetable Broth; Continue Stirring Until Liquid Is Almost Completely Absorbed. Repeat This Process With Remaining Broth, Stirring Constantly. Incorporating The Broth Should Take 15 To 20 Minutes In All. Stir In Cream, 3 Tablespoons Parmesan And Parsley, And Cook Until Rice Is Done And Risotto Is Thick And Creamy. Season To Taste With Black Pepper. Divide Risotto Among 6 Bowls, And Sprinkle With Remaining Cheese.
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