Risotto with Fennel & Peas

May/June 1993

Your rating: None Average: 4 (7 votes)

Two methods are included here for this subtly flavored risotto. For the conventional method, chicken broth is added a little at a time and the rice is stirred between additions. The microwave technique does not need constant stirring. It also uses less chicken stock because there is less evaporation during cooking.

Risotto with Fennel & Peas

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