Risotto with Leeks, Carrots, and Fennel
From B and T Haspel
½ teaspoon salt
3 carrots
1 small fennel bulb
3 small leeks
1 tablespoon olive oil
1 cup uncooked Arborio rice
½ cup dry white wine
1 teaspoon fresh thyme or ½ teaspoon dried
¼ cup fresh parsley or 1 tablespoon dried
3 tablespoons parmesan cheese (optional)
Bring 4 cups water to boil in large saucepan and add salt. Reduce heat
to very low. Clean and trim carrots, fennel and leeks, adding trimmings
to simmering water. Chop vegetables. Heat oil in large saucepan, add
vegetables and sauté 2 minutes, stirring constantly. Add rice
and sauté 2 minutes. Add wine and stir gently over low heat
until liquid has been absorbed. Add broth ½ a cupful at a time,
stirring until each addition has been absorbed. (Strain broth as you
add it to keep trimmings out of rice mixture). Continue cooking,
stirring and acting broth until rice is moist but not soupy, 20-30
minutes. Remove from heat, add thyme, chopped parsley and optional
Parmesan. Four servings.
