Scrumptious Starches in the Snowy Weather.

Fennel Risotto with Vodka
Serves 5

• 2 large fennel bulbs
  
• 2 tbsp vegetable oil
• 6 tbsp unsalted butter
• 1 large onion, finely chopped
• 1 3/4 cup risotto or carnaroli rice
• 2/3 cup limoncello, vodka, or lemon-flavored vodka
• 5 2/3 cup vegetable stock, simmering
• 2/3 cup freshly grated Parmesan cheese
• 2-3 tbsp fresh lemon juice
• Salt and pepper to taste

1. Trim the fennel, reserving the fronds for garnish. Cut bulbs in half lengthwise, remove the V-shaped cores and chop the flesh coarsely. (Note: add the fennel trimmings to stock for extra flavor.)
   
2. Heat oil and half the butter in a large saucepan over medium heat. Add the onion & fennel and cook for two minutes, or until soft. Add the rice and cook another two minutes, stirring frequently, until the rice is translucent and well coated with fat.
3. Pour the liquor into the rice. It will bubble rapidly and then evaporate. Add a ladle full of stock. Cook, stirring constantly, until the liquid is absorbed.
4. Continue stirring in the stock, about a half ladle full at a time, letting each addition completely absorb into the rice before adding the next. This will take about 20-25 minutes. When finished, the risotto should have a cream, tender and yet somewhat al dente texture to it.
   
5. Stir in the remaining butter, cheese, and lemon juice. Remove from heat, cover, and let sit one minute.
6. Garnish with the reserved fennel fronds, and serve.

Mushroom Pasta with Port
Serves 4

• 4 tbsp butter
• 2 tbsp olive oil
• 6 shallots, sliced
• 6 cups sliced white mushrooms
• 1 tsp all-purpose flour
• scant 3/4 cup heavy cream
• 2 tbsp port
• 4 oz sun-dried tomatoes, chopped
• Freshly grated nutmeg
• 1 lb dried spaghetti
• 1 tbsp freshly parsley, chopped
• Salt and pepper to taste
• 6 triangles of fried white bread, to serve

1. Heat butter and half the oil in a large saucepan. Add shallots and cook over medium heat for 3 minutes. Add mushrooms and cook over low heat for 2 minutes. Season to taste with salt and black pepper, the sprinkle over the flour and cook, stirring constantly for 1 minute.
2. Gradually stir in the cream and port, then add the sun-dried tomatoes along with a pinch of nutmeg and cook for 8 minutes over low heat.
3. Meanwhile, bring a large saucepan of lightly salted water to boil. Add the spaghetti and remaining olive oil and cook for 12-14 minutes, until al dente.
4. Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer spaghetti to a large serving plate and sprinkle with the chopped parsley. Serve with the triangles of fried bread.