*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Chicken broth, combined with
                         1 cup water
    1       tb           Butter or margarine
    2       tb           Olive oil
    1       c            Finely chopped onion
    1       md           Fennel bulb, coarsely
    1       md           Red bell pepper, coarsely
    2       md           Cloves garlic, minced
    1 1/2   c            Arborio rice
      1/3   c            Shelled pistachios, coarsely
                         Freshly ground black pepper
                         To taste
      1/4   c            Grated Parmesan cheese
   1. Heat the broth-water combination over medium-low
   heat.  Keep warm. 2. In a large skillet, preferably
   nonstick, or large pot, heat the butter and oil over
   medium heat until hot.  Add the onion, fennel and red
   pepper; saute 5 minutes.  Add the garlic and saute an
   additional minute. 3. Stir in the rice and cook,
   stirring 2 minutes.  Slowly start to add the liquid,
   about a ladleful at a time.  Cook, covered, over
   medium-low heat, 10 minutes, stirring occasionally.
   Add the liquid slowly and stir often. Wait until the
   liquid has been absorbed each time before adding the
   next ladleful.  Repeat the cooking process, covered,
   10 minutes. 4. Uncover and continue adding the liquid
   and stirring often.  The risotto should cook about 30
   minutes.  The finished risotto should be creamy, with
   a little chewiness at the center of the rice. 5. Add
   the pistachios, pepper and Parmesan to the finished
   risotto, stirring until blended.
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