Risotto With Fennel
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Risotto With Fennel
  Risotto    Italian  
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52285. Report a problem with this recipe.
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      Title: Risotto with fennel
 Categories: Italian
      Yield: 4 Servings
      6 tb Unsalted butter
    1/2 c  Chopped sweet yellow onion
      1    Fennel bulb (1 lb); trimmed
           - quartered, cored
           - and cut into 1/4-in slices
    1/4 ts Salt
      1 pn Nutmeg
           - preferably freshly grated
      5 c  Light chicken stock; -=OR=-
  2 1/2 c  - Canned broth with
  2 1/2 c  - Water
  1 1/2 c  Arborio rice
    1/4 ts Freshly ground pepper
    1/4 c  Freshly grated Parmesan
  IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3
  tablespoons of the butter over low heat. Add the onion and cook until
  softened, but not browned, about 3 minutes. Stir in the sliced
  fennel. Season with the salt and nutmeg; mix well. Cover and simmer,
  stirring occasionally, for 10 minutes. Meanwhile, bring the stock to
  a simmer in another saucepan. After 10 minutes, add the rice to the
  fennel, stirring to coat each grain with butter. Add 2 cups of the
  hot stock. Bring to a simmer and cook, uncovered, stirring
  constantly, until the rice is just tender, adding more stock, 1/2 cup
  at a time as the rice absorbs the liquid, about 20 minutes. (If you
  run out of stock before the rice is done, use hot water.) The
  finished dish should be moist but not soupy. When the rice is tender
  but still firm, remove from the heat and stir in the pepper, the
  remaining 3 tablespoons butter and the grated Parmesan cheese. Season
  with additional salt to taste and serve immediately in warm bowls.

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Recipe ID 52285 (Apr 03, 2005)

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