Dried Mushrooms And Fennel Risotto

1. 1

   Soak the mushrooms in cold water for 40 minutes.

2. 2

   They will absorb water and will double the size, after 40 minutes drain all the water, and set aside.

3. 3

   In a pan, heat water with the vegetable bouillon.

4. 4

   Heat a drizzle of olive oil in a second pot, and add the finely chopped garlic cloves .

5. 5

   Add the rice and chopped mushrooms to taste.

6. 6

   Add a ladle of the vegetable broth, let it evaporate, and add the wine, let it evaporate again.

7. 7

   Continue the process until all the vegetable broth has been used, or the risotto is cooked.

8. 8

   Remove from heat, add 2 pieces of margarine, grated Parmesan cheese, and before serving, the fresh fennel.

* Per serving · 4 servings · Values may vary.

No additional tips available.