Mängd: Serves 4
Peel and slice carrots. Clean and cut the fennel lengthwise, cut each half into 6 wedges. Melt the butter in a large saucepan and gently fry rice, shallots, carrots and fennel on a low heat until the shallots have softened. Add wine and 100 ml/3 ½ fl oz stock. Allow to simmer and then add the rest of the stock a little at a time until the rice is cooked but still firm. Stir in cheese, crayfish tails and basil. Top with a little freshly milled pepper and sliced cheese.
Till Norrmejerier startsida
