home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec572.zip
/
REC631
< prev
next >
Wrap
Text File
|
1993-01-13
|
2KB
|
61 lines
Newsgroups: rec.food.recipes
Distribution: world
From: jdg@ulysses.att.com (J. David Garland[cwc])
Date: 1 Apr 92 23:06:01 GMT
Subject: LACTO: Fennel Risotto
Summary: orig. subject: Fennel Risotto
Archive-Name: recipes/lacto/fennel-risotto
Keywords: recipe lacto fennel risotto
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
Someone asked recently for fennel recipes- here's my personal favorite.
Fennel Risotto
Ingredients:
2 small fennel bulbs
1 medium onion, finely diced
1.5 Cups arborio rice
2 T butter
2 T olive oil
3 T chopped parsley
1/4 Cup grated parmesian
1/2 Cup white wine
5-6 cups heated broth (I use vegetable)
1/2 Cup water
Heat the olive oil in a large saucepan over medium heat. Add onion and
cook until translucent. Meanwhile, peel the outer skin of the fennel
and slice very thin. Wash in several changes of water (the last time I
made it, a pebble slipped through- being a bulb, you really have to
wash it carefully). Add with the water to the onions, cover, and cook
until the fennel is very soft. Add the wine and cook uncovered until
the wine is evaporated. Add the butter, allow it to melt, then add the
rice. Stir to coat evenly.
Now add the broth a half cup at a time, stirring constantly, and
allowing the broth to be absorbed between additions. The rice will
swell and the liquid thicken as it cooks. When the rice offers a little
resistance to the tooth but loses it's hard center, remove the pan from
the heat. Stir in the parmesian and parsley until thick and creamy.
Season with salt and pepper.
Substitutions:
You really need arborio rice for this dish- no other rice will do. I've
made it with Romano cheese and liked the results. The parsley should be
the flat-leaved Italian variety, if possible. Tradition calls for beef
broth- being a vegetarian, I've swapped that for vegetable broth, and
no one's complained yet 8^).
Bon Appetito!
Dave Garland jdg@ulysses.att.com