RISOTTO WITH EVERYTHING ENJOY DAN:

        RISOTTO WITH FENNEL-MUSHROOM AND GINGER by CHEF DAN: 

Serves 4

 

INGREDIENTS:

1 cup, sliced fresh mushrooms

1 cup fennel bulb, sliced

1 thumb-size fresh ginger, grated

1/2-teaspoon fennel seeds

2 tablespoon butter

1-1/2-cups Arborio rice

1 cup white wine

1 cup chicken broth

1/2-teaspoon sea salt

1/8-teaspoon freshly ground black pepper

1/2-cup freshly ground Parmesan cheese

 

DIRECTIONS:

 

1.    In a saucepan heat 1 tablespoon butter over medium-high heat.

2.    Add mushrooms, sliced fennel bulb, fennel seeds, and ginger.

3.    Sauté for about 4-5 minutes.

4.    Stir in uncooked Arborio, and cook for 2 minutes.

5.    Stir in wine, chicken broth, and salt and pepper.

6.    Bring to a boil, cover and reduce heat and simmer for 20 minutes.

7.    Take off heat and stir in remaining butter.

8.     Let stand 5 minutes, rice should be tender but slightly firm, and mixture should be creamy.

9.    Add more chicken broth to reach the desired consistency.

10. Stir in Parmesan cheese.

 

                          ENJOY DAN:                           BON-APPETITE!!