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Carnaroli Rice onion olive oil chicken white wine Parmesan cheese butter clove garlic head fennel beans parsley chives salt
Viewed: 51 - Published at: 8 years agoIngredients
- 9 2/3 9 2/3 ounces carnaroli rice or 9 2/3 ounces risotto rice
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 liter hot chicken stock or 1 liter vegetable stock (if you want it vegetarian)
- 1/2 cup white wine
- 1 7/8 ounces parmesan cheese, grated
- 1 7/8 ounces butter
- 1 clove garlic, chopped
- 1 head fennel, finely shredded
- 5 broad beans, shelled
- 1/3 cup parsley, chopped
- 1/3 cup chives, chopped
- salt and pepper
Method
- Soak the rice for about 2 minutes and then rinse.
- Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
- Add the garlic to the pan and cook for 2 minutes.
- Add the fennel.
- Add the rice and stir to coat all the grains with oil.
- Turn up the heat and add the wine stirring until absorbed.
- Add the broadbeans.
- Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
- This should take about 15 or 20 minutes.
- Add the parsley and chives and stir.
- Remove from the heat and add the butter and season.
- Stir well.
- Add parmesan after serving.
