Recipe

		Fennel Risotto with Vodka
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 large fennel blubs

2 tbsp olive oil

6 tbsp unsalted butter

1 large onion, finely chopped

1 3/4 cups arborio

2/3 cup lemon flavored vodka

6 cups light chicken stock

1 cup parmesan cheese, grated

6 tbsp lemon juice

salt and pepper

Trim fennel, cut in half then V cut the cores then coarsley chop. Heat the oil and half the butter in a large pan over medium heat, add fennel and cook until softened. Add rice and cook until well coated, about 2 min. Add vodka, cook for 1-2 min. Add a 1/2 cup of stock to rice and cook stiring consitantly until most of the stock is absorbed. Continue adding 1/2 cup of stock at a time until rice is firm to the bite and creamy consistency. Stir in the remaining butter, parmesan, lemon and remove for heat. Serve