Risotto with fennel
25/02/2009 4:08:43 pm catégorie
Italian
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.
