• Preheat 2 Tbs EVOO in a medium saucepan over medium heat
• When the oil is warm add Fennel and Mushrooms
• Saute 1-2 minutes until softened and set aside in a bowl
• In the same saucepan add 2 Tbs EVOO and Shallots
• Saute 1 minute
• Add Rice and stir for 1-2 minutes until toasted
• Add White Wine and cook until Wine is reduced or evaporated
• Add in ½ cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
• When Vegetable Stock starts to get evaporated (after about 5 minutes), add another ½ cup of Vegetable Stock
• Add in Salt and stir
• Add ½ cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
• Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add sautéed Fennel, Mushrooms, Lemon Zest, Lemon Juice, Mint, Butter and Parmesan Cheese.
• Turn off heat and stir quickly until creamy in texture.
• Sprinkle a bit of Parmesan on top
• Serve immediately
• Enjoy!

Notes:

• Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
• It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
• If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.