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Risotto: Fennel Risotto with Pistachios

Source of Recipe

www.ichef.com


List of Ingredients

2 cups chicken broth + 1 c. water
1 tablespoon butter
2 tablespoons olive oil
1 cup finely chopped onion
1 medium fennel bulb, coarse chopped
1 medium red bell pepper, coarse chopped
2 medium clove garlic, minced
1 1/2 cups arborio rice
1/3 cup shelled pistachios, coarse chopped
1/4 cup grated parmesan cheese


Recipe

Heat the broth-water combination over medium-low heat. Keep warm. 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. 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. 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. Add the pistachios, pepper and Parmesan to the finished risotto, stirring until blended. Serves 6.