Dried Mushrooms And Fennel Risotto

• 7/8 cup risotto Oriente Special Rice, or similar
• 4 1/4 cups water
• 1 vegetable bouillon
• 1 anchovy fillet
• 2 garlic cloves
• 1 cup dried mushrooms chopped
• 3 tablespoons white wine
• salt to taste
• 7 peppers to taste
• margarine to taste
• Parmesan cheese to taste
• fennel to taste
• olive oil

1. Soak the mushrooms in cold water for 40 minutes.
2. They will absorb water and will double the size, after 40 minutes drain all the water, and set aside.
3. In a pan, heat water with the vegetable bouillon.
4. Heat a drizzle of olive oil in a second pot, and add the finely chopped garlic cloves .
5. Add the rice and chopped mushrooms to taste.
6. Add a ladle of the vegetable broth, let it evaporate, and add the wine, let it evaporate again.
7. Continue the process until all the vegetable broth has been used, or the risotto is cooked.
8. Remove from heat, add 2 pieces of margarine, grated Parmesan cheese, and before serving, the fresh fennel.

risotto oriente special rice, water, vegetable bouillon, anchovy fillet, garlic, mushrooms, white wine, salt, peppers, margarine, parmesan cheese, fennel, olive oil

Taken from www.yummly.com/recipe/Dried-Mushrooms-and-Fennel-Risotto-682865 (may not work)