Chicken and Fennel Risotto
2 1/4 lb Chicken breast halves
1 ts Salt
1/8 ts Pepper
1/2 ts Tarragon
2 Stalks fresh fennel
6 tb Olive oil
2 Onions; diced
1 lg Clove garlic; diced
1 1/4 c Rice
1 1/2 c Chicken bouillon
3 3/4 c Dry white wine
1/2 ts Salt
1 c Freshly grated Parmesan cheese
Rub chicken well with salt, pepper and tarragon. Cut off some green leaves from
fennel; wash and put aside. Trim fennel stalks; quarter heads and wash. Heat oil
in large frying pan with lid. Brown chicken breasts well. Add fennel, onions and
garlic; sauté briefly. Add rice to frying pan and sauté, stirring constantly,
3-4 minutes. Pour in bouillon and wine. Season with salt, cover, and simmer for
20 minutes. Finely chop reserved fennel leaves. Sprinkle with parsley and fennel
leaves before serving.
Makes 4 servings.