Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme and garlic; sauté 4 minutes. Add rice; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total. To create superb Risotto, the trick is to keep stirring!