 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Risotto with Ham and Fennel on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
|
1 large fennel bulb
3 1/2 ounces smoked ham, cut into 1/4 inch thick slices
1/4 cup extra virgin olive oil
1 small white onion, finely chopped
1 pound Arborio or other short grain rice
1/2 cup dry white wine
Salt and pepper
1 quart vegetable broth
2 ounces grated Parmesan cheese
1 ounce unsalted butter
Wash the fennel and slice thin, using an electric slicing machine if possible. Cut the ham slices into strips. Heat oil in a heavy pan, add chopped onion and cook over low heat until transparent (if needed, add a little hot broth to prevent onion from browning.) Add the fennel and ham and cook 7 to 8 minutes, adding more hot broth. Reserve 2 tablespoons of this mixture. Add the rice to the pan. Stir well and sauté on high heat for 1 minute. Add the wine and season with salt and pepper. Let the wine evaporate and continue cooking, adding the boiling vegetable broth, 1/2 cup at a time, stirring constantly, for about 15 minutes. Add the 2 tablespoons of the reserved fennel and ham mixture and cook for another 5 minutes. Remove from heat, and vigorously stir in the Parmesan cheese and butter. Cover the pan, let rest for a couple minutes before serving. Serves 6.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|