*  Exported from  MasterCook  *

                      FENNEL RISOTTO WITH PISTACHIOS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Chicken broth, combined with
                        1 cup water
   1       tb           Butter or margarine
   2       tb           Olive oil
   1       c            Finely chopped onion
   1       md           Fennel bulb, coarsely
                        Chopped
   1       md           Red bell pepper, coarsely
                        Chopped
   2       md           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

  1. 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. 3. 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.
 


                   - - - - - - - - - - - - - - - - - -