Fennel Risotto

This is my favorite risotto so far and it happens to be very simple.

2 fennel bulbs (cored and cut lengthwise in 1/4 inch slices)
1 medium onion (diced)
1-2 TBS butter or olive oil
1 cup arborio rice
3-4 TBS parmesian cheese (grated)
1 cup heavy cream
1 cup white wine (optional, I used a sweet muscat)
1 carton chicken/vegetable broth
Salt and pepper (to taste)

In a heavy pan/pot, sautee fennel slices and onion in butter a few minutes to soften. Add rice and cook for 2 minutes, stirring constantly so it doesn't burn. Add wine and stir until most of the liquid is gone. Add 1 cup chicken broth and stir until most of the liquid is gone. Continue this process of adding broth until rice is done. Add parmesian cheese, heavy cream, salt and pepper. Cook stirring constantly until risotto is nice and creamy (just a few minutes). Serve.