Boursin And Fennel Seed Risotto Recipes
BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.
BOURSIN AND FENNEL SEED RISOTTO
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- 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.
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