Mushroom and Wild Fennel Risotto with Croutons

Toast the rice in a saucepan, with no oil or butter, for 2-3 minutes.

Cook the rice by gradually adding in salted water (about 3 3/4 cups over 15 minutes).

In the meantime, clean the mushrooms; cut the button mushrooms into strips and the porcini mushrooms into small pieces.

Use a knife to coarsely chop up the bread crust. Toast the bread crust pan with a drizzle of oil and a pinch of salt for 2-3 minutes.

Add a splash of vinegar, the butter, the Grana Padano cheese, and half of the mushrooms to the rice.

Serve topped with the remaining mushrooms, the croutons, and a handful of chopped wild fennel.