How to make it

  • Heat olive oil and butter in a large pan.
  • Add onion, fennel, mushrooms, fennel seeds and garlic and stir occasionally until soft.
  • Add rice and mix in well.
  • When rice is fully coated, add wine and stir until wine is almost completely absorbed.
  • Begin adding stock, about ½ cup at a time, allowing each previous ½ cup to absorb before adding the next one. At this point you will almost have to stir continuously.
  • When your rice looks slightly creamy but is still a little aldente to the taste, add the parmesan and mix it in.
  • Then eat it!

Reviews & Comments 3

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    " It was excellent "
    astoutyeoman ate it and said...
    perfect, delicious and not as hard as i always though risotto would be. Thank you!
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  • invisiblechef 10 years ago
    I don't have morels, but I do have a lot of chanterelles, and I know it would be just as good. I have this saved, your recipes are so great.

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  • vino4dino 10 years ago
    This sound very good. I'll have to save this one and I'll let you know when I cook it.

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  • bondc 11 years ago
    Was this review helpful? Yes Flag

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