INGREDIENTS

INSTRUCTIONS

Melt the butter in a pan and cook the onion and garlic gently, with the lid
on, for about 30 mintites, adding the fennel about half way through, until
tender but not browned.
Add the rice and stir for 10 minutes. Pour in the wine and hot stock
together with salt and the bay leaf. Bring to a simmer, stir and then cover
the pan and cook for 15-20 minutes until the liquid is absorbed and the
rice tender. Remove the bay leaf and stir in the Parmesan and double cream.
Pre-heat the oven to Gas Mark 6. Lightly butter an ovenproof dish and fill
with the rice mixture. Sprinkle the breadcrumbs mixed with the chives over
the rice and bake in the pre-heated oven for 15 minutes until the
breadcrumbs are a pale golden colour.
Serve with a green salad and steamed broccoli tossed in olive oil and grain
mustard.
Converted by MC_Buster.
NOTES : Soubise is a kind of French risotto made with long grain rice
instead of Italian, short rounded rice. Unlike risotto, it is not stirred
during cooking but left to absorb the wine and stock as it gently simmers.
I've added the fennel to the onion for an even sweeter, more delicate
flavour and, if you wish, add saut.ed mushrooms or spinach towards the end
of the cooking time.You could also serve it straight from the pan, simply
garnished with fresh herbs, rather than bake it with breadcrumbs but this
does give it a homely feel which makes it perfect for family meals.
Converted by MM_Buster v2.0l.

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