CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Rice |
6 |
Servings |
INGREDIENTS
2 |
c |
Chicken broth, combined with |
|
|
1 cup water |
1 |
T |
Butter or margarine |
2 |
T |
Olive oil |
1 |
c |
Finely chopped onion |
1 |
|
Fennel bulb, coarsely |
|
|
Chopped |
1 |
|
Red bell pepper, coarsely |
|
|
Chopped |
2 |
|
Cloves garlic, minced |
1 1/2 |
c |
Arborio rice |
1/3 |
c |
Shelled pistachios, coarsely |
|
|
Chopped |
|
|
Freshly ground black pepper |
|
|
To taste |
1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat the broth-water combination over medium-low heat. Keep warm. 2.
In a large skillet, preferably nonstick, or large pot, heat the butter
and oil over medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an additional
minute. Stir in the rice and cook, stirring 2 minutes. Slowly start to
add the liquid, about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally. Add the liquid
slowly and stir often. Wait until the liquid has been absorbed each
time before adding the next ladleful. Repeat the cooking process,
covered, 10 minutes. 4. Uncover and continue adding the liquid and
stirring often. The risotto should cook about 30 minutes. The finished
risotto should be creamy, with a little chewiness at the center of the
rice. 5. Add the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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