| 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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