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1
Put the mushrooms in a bowl, and pour hot water over them.
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2
Allow them to steep for 20 minutes, then squeeze them out and mince.
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3
Reserve the mushroom broth for another purpose.
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4
Put four cups of water in a pot, and set it over high heat to boil.
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5
Keep it hot.
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6
In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft.
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7
Lift them out of the pan and set aside.
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8
Add another tablespoon of butter if necessary, and cook the onion until translucent.
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9
Add the rice, and stir until it is glistening and hot.
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10
Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes.
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11
Add another cup of the water, and stir again until it is absorbed.
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12
Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water.
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13
When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth.
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14
If not, add the rest of the water, and stir again to combine.
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15
Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.
