- 2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish)
- 2 leeks, white &light green part, cleaned &minced
- ½ cup butter (1 stick) ½ cup dry white wine
- 1½cups cooked white rice salt and black pepper
Melt the butter over medium heat and add the fennel and leeks, stirring to coat with the butter.
Sauté 5 minutes. Add the wine and cover, reduce heat slightly and cook for 30 minutes.
Transfer the vegetables to a food processor, add the rice and process until very smooth. (For an even finer texture, pass the purée through a sieve.) Season with salt and pepper and serve warm. To serve: Garnish each serving with a sprig of the feathery fennel leaves. Can be made ahead and reheated in the top of a double boiler. Serves 6