Boursin And Fennel Seed Risotto
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Water1 tbsp
Unsalted Butter1 tsp
Fennel Seed3 tbsps
Vermouth (dry)2 tbsps
Chives (minced fresh)Directions:
1
In a small saucepan bring broth and water to a simmer and keep at a bare simmer
2
In a heavy saucepan melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter
3
Add vermouth and cook, stirring, until absorbed
4
Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding next
5
(After last broth addition rice should be al dente and creamy
6
) Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste
7
In a small saucepan bring broth and water to a simmer and keep at a bare simmer
8
In a heavy saucepan melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter
9
Add vermouth and cook, stirring, until absorbed
10
Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding next
11
(After last broth addition rice should be al dente and creamy
12
) Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste