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Arizona Citrus Braised Fennel and Radishes with Parmigiano-Reggiano
Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil, fennel, radishes and onion; season with salt and pepper and brown slightly, about 5 minutes. Add the orange juice, zest, broth, and star anise to taste. Bring to a boil and lower the heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender.
Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and ross to coat. Check seasoning.
Meanwhile, heat a 10-inch sauté pan over medium-high heat. Add the remaining tablespoon of oil and mushrooms; season with salt and pepper and sauté until tender, about 5 minutes. Set aside.
Arrange the fennel and radishes on a serving platter. With a rubber spatula, scrape any remaining sauce over the vegetables. Sprinkle with the mushrooms, cheese, pine nuts and reserved fennel fronds.
