| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | February 19 | 1 | servings | |
INGREDIENTS
| 1 3/4 | c | Low-salt chicken broth |
| 3/4 | c | Water |
| 1 | tb | Unsalted butter |
| 3/4 | c | Unconverted long-grain rice |
| 1/4 | ts | Fennel seeds |
| 3 | tb | Dry vermouth or dry white wine |
| 2 | tb | Boursin cheese |
| 2 | tb | Minced fresh chives |
INSTRUCTIONS
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, 1/2 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.
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