Risotto, part deux

Considering I haven't posted since February, and I've done a lot since then; I found it appropriate to start posting again with a follow up to my last - Risotto. I just tried it again, only this time with an improvement to the ingredients.
Last time I ran out of chicken stock and had to resort to water for the last cup or so (and somehow failed to mention that in the recipe). I'm not one to measure anything, so a lot of that was estimation. This time, I measured the stock and the rice, and measured extra stock just in case. I ended up using all 6 cups, and when I do it again will probably add another cup at the end. Also, I purposely omitted the lemon. The other big improvement? Using a cast iron pan - big improvement on the end result, flavor-wise.
Here's the new and improved version:

7 cups chicken stock (Pacific Organic works deliciously)
3 T butter, 2 T olive oil (we ain't keepin' it light, kids)
2 cups Arborio rice
1 Fennel bulb
3 big leaves of Rainbow Chard (chop up the stalks too, keep separate from the leaves)
1 Spanish onion
5 green onions (mostly whites and the lower parts of the green were used)
1 huge garlic clove
Salt/Pepper


Colorful!

Definitely keep extra chicken stock on hand, and pre-simmer it before starting the Risotto. I don't know if it's just an old wives' tale or what, but the weather apparently has something to do with how fast dishes "dry out" - if it's rainy outside, or a dry summer day. I've noticed sometimes the moisture gets sucked out faster and I need to keep extra liquid on hand, but I've never figured out the correlation!
Tonight Brandon ate this with grilled chicken, and I ate it with some oven-roasted broccoli.