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Risotto with Fennel and Vodka
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Brief Description
Elegant risotto is bracing and a bit "boozy"
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Main Ingredient
rice
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Category: Salads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303433304579304431307003334
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jan 14, 2014
Number of Servings:
Ingredients:
- 3 bulbs - fennel with their green tops
- 2 cloves - garlic
- 1 1/2 - small dried red chilies
- 1 1/2 teaspoons - fennel seeds
- 1 teaspoons - coarse sea salt
- 1 cups - vodka
- - Juice of 1½ lemons
- 4 cups - chicken broth
- 2 tablespoons - unsalted butter
- 2 tablespoons - olive oil
- 1 - small red onion finely chopped
- 1 1/2 cups - Carnaroli, Vialone Nano or Arborio rice
- 1/2 cups - Parmesan grated
- - Freshly ground black pepper
Directions:
1. Remove and discard outer leaves of fennel bulbs and finely chop bulbs. Chop fennel tops and reserve.
2. Use a mortar and pestle to crush garlic, chilies, fennel seeds and 1 teaspoon coarse sea salt, forming a paste.
3. In a medium-size, nonreactive bowl, mix together vodka, lemon juice and chopped fennel tops. Set aside to macerate.
4. In a medium stockpot, bring broth to a simmer over high heat. Reduce heat to low.
5. In a heavy-bottomed saucepan over medium heat, melt half of butter along with oil. Add onions and sweat 2 minutes. Add fennel seed paste and stir to combine. Add chopped fennel bulb and cook, stirring, until soft, 7 minutes. Add rice and stir to coat.
6. Start adding broth, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed by rice before adding the next. Continue until rice is al dente, about 20 minutes. Stir in remaining butter, fennel-vodka mixture and Parmesan. Season with salt and pepper to taste.
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