½ tsp dried red chilli flakes
1½ large fennel bulbs, finely chopped, fronds kept for garnish
½ large fennel bulb, cut into thin wedges
1 garlic clove, roughly chopped
1 unwaxed lemon, finely grated zest and juice
1 large onion, thinly sliced
280g/10oz arborio rice
700ml–1 litre/1¼–1¾ pints hot chicken stock
100²µ/3½´Ç³ú plain flour
1 tsp baking powder
salt and freshly ground black pepper
good pinch cayenne pepper
2 tbsp cornflour
1 tsp fennel seeds, ground
2 tbsp olive oil
1 litre/1¾ pints vegetable oil
1 large free-range egg
140g/5oz Parmesan, finely grated
250ml/9fl oz soda water, ice cold
250ml/9fl oz dry white wine