If you've ever seen this stuff in the store, you may have wondered just what to do with it. That's me, always. I am fairly adventurous, and try to buy things that I don't know what they are!
Here's a copy of the recipe I used this evening. I only had 2 large bulbs of Fennel, so I substituted with a pound of sliced mushrooms. Yes, it really did take SEVEN cups of broth (I used chicken bullion). This made an enormous stock pot over half full of Risotto. I have a family of 6 that put a good dent in it, but we did have left overs. Give it a try - and let me know how you liked your first fennel experience!
FENNEL RISOTTO
- 4 bulbs fennel
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups uncooked rice
- 7 cups vegetable broth
- 1 cup heavy cream
- 6 tablespoons freshly grated Parmesan cheese
- 1 tablespoon dried parsley, if desired
- freshly ground black pepper to taste
- Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Courtesy of www.allrecipes.com
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