Yield: 4 servings
|Butter or marganne
|Cloves garlic; finely chopped
|Bulb fennel; chopped into 1cm/
|; 1/2 in dice
|6 fluid ounce
|Dry white wine
|12 fluid ounce
|Hot water or light vegetable stock
|Fresh Parmesan cheese
|2 fluid ounce
|Fresh white breadcrumbs
|Fresh chives; snipped very small
|Salt and freshly ground black pepper
Melt the butter in a pan and cook the onion and garlic gently, with the lid on, for about 30 mintites, adding the fennel about half way through, until tender but not browned.
Add the rice and stir for 10 minutes. Pour in the wine and hot stock together with salt and the bay leaf. Bring to a simmer, stir and then cover the pan and cook for 15-20 minutes until the liquid is absorbed and the rice tender. Remove the bay leaf and stir in the Parmesan and double cream.
Pre-heat the oven to Gas Mark 6. Lightly butter an ovenproof dish and fill with the rice mixture. Sprinkle the breadcrumbs mixed with the chives over the rice and bake in the pre-heated oven for 15 minutes until the breadcrumbs are a pale golden colour.
Serve with a green salad and steamed broccoli tossed in olive oil and grain mustard.
Converted by MC_Buster.
NOTES : Soubise is a kind of French risotto made with long grain rice instead of Italian, short rounded rice. Unlike risotto, it is not stirred during cooking but left to absorb the wine and stock as it gently simmers.
I've added the fennel to the onion for an even sweeter, more delicate flavour and, if you wish, add sauted mushrooms or spinach towards the end of the cooking time.You could also serve it straight from the pan, simply garnished with fresh herbs, rather than bake it with breadcrumbs but this does give it a homely feel which makes it perfect for family meals.
Converted by MM_Buster v2.0l.