3 1/2 cups stock*
1 1/2 cups water*
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley
*A few notes about risotto. You may use either chicken or vegetable stock, preferably home made. Use water to dilute a strong stock, if yours isn't strong, just use all stock. If you run low on liquid towards the end of the process, dilute the remaining stock with more water, just be sure to heat it. The most important thing when making risotto is to have the heat high enough so that each addition of liquid is absorbed in 1-2 minutes. You don't want to drown the rice and but you also don't want the liquid to evaporate as soon as you add it.
In a small saucepan bring stock and water (if using) to just below a simmer.
Sauté onion in butter in a large saucepan until translucent.
Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.
Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.
Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.
The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.
Remove from heat and stir in the Boursin cheese and chives.
