Boursin And Fennel Seed Risotto Recipe

1. 1

   In a small saucepan bring broth and water to a simmer and keep at a bare simmer.

2. 2

   In a heavy saucepan heat butter over moderately high heat and stir in rice and fennel seeds, stirring till coated with butter.

3. 3

   Add in vermouth and cook, stirring, till absorbed.

4. 4

   Continue cooking and adding broth, 1/2 c. at a time, stirring constantly and letting each portion be absorbed before adding next.

5. 5

   (After last broth addition rice should be al dente and creamy.)

6. 6

   Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.