LOBSTER RISOTTO WITH FENNEL

Despite the fact that I adore the taste of anise--in liqueuers, in biscotti, in toroni--I have never cooked with fennel; that is, not until tonight. As some of you may have noticed, I prefer making my risotto in the microwave to standing over a pot for 25 minutes. Since I had never worked with fennel before, I decided to follow the cooking method precisely.

Lobster Risotto with Fennel - 2 servings

3 cups chicken broth

1 cup water

1 1/2 tsp unsalted butter

1/2 small fennel bulb, chopped

1 small shallot, chopped

5 roasted garlic cloves

1/2 cup arborio rice

3 tbs cognac

1/2 lb cooked, shelled lobster meat

2 tbs light cream

3 leaves fresh basil, julienned

Bring the water and the broth to a boil in a medium saucepan, then reduce the heat and keep it at a simmer. Melt the butter in a medium nonstick saucepan over medium heat and add the fennel and shallot. Cook, stirring, about 5 minutes. Add the roasted garlic cloves. Add the rice and cook about 2 minutes. Add the cognac and cook, stirring, until the liquid is absorbed. Add 1/2 cup of the hot broth and cook, stirring, until the broth is almost completely absorbed. Continue to add the broth 1/2 cup at a time, stirring and adding next 1/2 cup only when previous liquid is absorbed. This cooking process should take between 20-25 minutes from the first addition of broth. When all the broth has been absorbed, stir in the lobster meat and the cream and cook, stirring gently, about 2 minutes. Remove from the heat and stir in the basil. Serve immediately.

(adapted from Dining for Two, Weight Watchers Publishing Group, 2004)

It was exquisite, though a small portion. Next time, I'll make it in the microwave and add the sauteed fennel with the lobster and cream.