Boursin And Fennel Seed Risotto Recipe

• 1 3/4 c. Low-salt chicken broth
• 3/4 c. Water
• 1 Tbsp. Unsalted butter
• 3/4 c. Unconverted long-grain rice
• 1/4 tsp Fennel seeds
• 3 Tbsp. Dry vermouth or possibly dry white wine
• 2 Tbsp. Boursin cheese
• 2 Tbsp. Chopped fresh chives

1. In a small saucepan bring broth and water to a simmer and keep at a bare simmer.
2. In a heavy saucepan heat butter over moderately high heat and stir in rice and fennel seeds, stirring till coated with butter.
3. Add in vermouth and cook, stirring, till absorbed.
4. Continue cooking and adding broth, 1/2 c. at a time, stirring constantly and letting each portion be absorbed before adding next.
5. (After last broth addition rice should be al dente and creamy.)
6. Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste.
7. Serves 2.

lowsalt, water, butter, longgrain rice, fennel seeds, white wine, boursin cheese, fresh chives

Taken from cookeatshare.com/recipes/boursin-and-fennel-seed-risotto-89686 (may not work)