Recipe - Boursin And Fennel Seed Risotto

1 Three fourths cup Lowsalt chicken broth
Three fourths cup Water
1 tablespoon Unsalted butter
Three fourths cup Unconverted longgrain rice
One fourth teaspoon Fennel seeds
3 tablespoon Dry vermouth or dry white
wine
2 tablespoon Boursin cheese
2 tablespoon Minced fresh chives

In a small saucepan bring broth and water to a simmer and keep at a
bare simmer.

In a heavy saucepan melt butter over moderately high heat and stir in
rice and fennel seeds, stirring until coated with butter. Add
vermouth and cook, stirring, until absorbed. Continue cooking and
adding broth, One half cup at a time, stirring constantly and letting each
portion be absorbed before adding next. (After last broth addition
rice should be al dente and creamy.) Remove pan from heat and stir in
Boursin, chives, and salt and pepper to taste.

Serves 2.

Gourmet February 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.