2 tablespoons extra-virgin olive oil
1 tablespoon chopped onion
1 clove garlic, chopped
6 piquillo peppers, seeds removed
2 tablespoons unsalted chicken stock or low-sodium chicken broth
1/2 teaspoon freshly squeezed lemon juice

Warm the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook until tender, but not colored. Add the piquillo peppers and chicken stock and cook for an additional 2 minutes. Transfer the mixture to a blender, add the lemon juice and purée until smooth. Set aside.

For the Risotto Balls:

1 fennel bulb: leaves separated and bulb cut into 1/8-inch dice
1 bunch flat-leaf parsley, leaves only
7 cups unsalted vegetable stock or low-sodium vegetable broth
8 tablespoons (1 stick) unsalted butter
1 small onion, trimmed, and cut into 1/8-inch dice
2 cups Arborio rice
Salt and freshly ground pepper
1/2 cup finely grated fresh Parmesan cheese
1/4 pound fontina cheese, cut into small pieces
1 tablespoon fennel seeds, toasted
1 tablespoon pastis or anise liquor
1 tablespoon mascarpone cheese

Piquillo pepper coulis (from above)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
Peanut oil for deep frying

2. Bring the stock to a boil in a large saucepan. Reduce the heat to medium-low and keep the stock at a slow, steady simmer.

3. Melt the butter in a Dutch oven or large pot over medium heat. Add the onion and fennel and cook, stirring, just until the onion is translucent but not colored, about 5 minutes. Add the rice, season with salt and pepper and cook, still stirring, for about 5 minutes longer. Add 1 cup of the hot stock. Cook, stirring often, until the rice absorbs most of the liquid. Add another cup of the hot stock and cook and stir as before. Continue cooking, stirring regularly and adding the stock 1 cup at a time, until 6 cups of stock have been added. At this point, taste the rice. Usually, the rice will need another 1/2 to 1 cup stock and a few more minutes to cook.