3 T canola oil
3 T butter
1 cup trimmed, diced fennel bulb
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
3 T fresh mint, divided
3 T chopped fresh parsley, divided
2 T chopped fresh rosemary, divided
2 tsp finely grated lemon rind, divided
1/2 tsp ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
salt and pepper to taste
1 1/2 T fresh lemon juice
1/3 cup grated Parmesan cheese
Heat oil and butter in a medium-sized, heavy saucepan over medium
heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons
mint,
1 1/2 tablespoons parsley, 1 tablespoon rosemary, and 1 teaspoon lemon
rind. Sauté, stirring, until vegetables are slightly softened
(about
2 to 3 minutes).
Stir in coriander and rice and sauté, stirring, until rice grains
are
oil-coated (about 3 minutes). Pour in wine and stock and reduce
heat
to medium low. Simmer uncovered for 20 to 25 minutes, or until
liquid
is almost absorbed and rice is tender but firm. (Note: Stir once
or
twice while simmering.)
Remove pan from heat and season with salt and pepper to taste.
Stir
in remaining mint, parsley, rosemary, and lemon rind, then add lemon
juice and cheese. Cover saucepan with waxed paper and let stand
8 to
10 minutes before serving.
Makes 8 servings.