To make this whole process go more smoothly, prep the mushrooms and fennel first. This way, you will have them cooked and ready to go so they can be added to the risotto when it is almost done. This will make life a lot easier for a dish like this.

First, chop the onion. Cut off the fennel bulb from its stalks, peel apart the layers, wash, and chop into pieces roughly the size of your well-chopped onion.

Next, mince the garlic. Rinse the mushrooms and chop them into a size you like. I prefer smaller pieces, so I made mine small. However, if you are a real mushroom-lover, feel free to use larger pieces.

In a large pot (I used a 6 quart stock pot), add 1 TB butter. Melt the butter on medium-high and add the onion. When they are just getting tender, add the fennel and cook this on medium low for 15 minutes. Remove from heat.

While you’re working the fennel, start the mushrooms. In a saute pan, heat 1 TB butter and 1 TB olive oil on medium-high. Add the mushrooms and saute a few minutes before adding the white wine. Turn heat down to medium and cook 10 minutes. Add the garlic and continue to cook for 5 more minutes, or until most of the liquid has evaporated. Remove from heat.

In a separate bowl, combine the fennel/onions and mushrooms/garlic to be added to the risotto later. Set this aside and take a breath.

Now, to start the risotto-

Pour the broth and 3 cups of water into a large pot. Not the one you may have used for the fennel- you will need two large pots for this major production. 1 for the risotto and 1 to keep boiling hot broth and water ready to be added, ladle-full by ladle-full, into the risotto. Bring the broth to a boil and keep it boiling.

Go back to your 6 quart pot that the fennel was in (but is no longer in because it has been mixed into the mushrooms). Add 2 TB butter and melt on medium high heat. When it melts, add 3 TB olive oil and mix well into the butter. Add the rice and coat with the oil/butter mixture. After a couple minutes, add 2-3 ladles of boiling broth. From now on you will need to stir almost constantly. Keep stirring and adding more broth as the liquid is absorbed. Continue this process for 25 minutes or so. If you need to add more water to the broth because you are running out of liquid, do so. But, be careful. Keep the broth boiling so you always add boiling water to the risotto.

Check the texture of the rice after 25 minutes. Add the mushrooms and fennel mixture and mix well. Keep adding broth and stirring until the rice is tender but just slightly al dente. At this point, turn the heat all the way down to low and add the cream. Stir it in well and then add the grated parmesan cheese. Garnish with freshly ground black pepper, and enjoy.

For the topping-

Wash and slice the mushrooms and pepper. Heat a couple tablespoons of the olive oil in a pan and add the mushrooms. Let these start to cook down for a few minutes before adding the garlic and pepper slices. After 8-10 minutes, remove this from the heat and strain the mushrooms from their juices.

Spread the rest of the olive oil over the rolled-out pizza dough. Cover the pizza with the mushroom mix and start to bake it at 425 for 5-7 minutes. Remove the pizza and add the cheese. I did half feta and half swiss, but it could easily be all of one or the other cheese. Continue to bake another 5 minutes or so until the crust is done and pizza can easily come off the pizza stone. Grind some fresh black pepper and enjoy.