INSTRUCTIONS

Soak dried Seaweed in cold water for 10-15 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Wash the mushrooms, dry, chop and set aside.

Peel and chop the onion.

Melt the margarine with the olive oil in a saucepan over moderate heat. Add the chopped onion and brown.

Add the rice and let it fry a little, stirring until it absorbs the fat.

Meanwhile, mix the wine with about 1,3L of boiling water and season with salt.

At the same time, melt the remaining margarine in a frying pan. Add the mushrooms and sauté until the water released evaporates. Season with salt and freshly ground pepper and add the drained seaweed. Stir and remove from heat.

Gradually add the mixture of water and wine to the rice, stirring constantly.

When the risotto is almost ready, add the mixture of mushrooms and seaweed and mix well.

When serving, add the Parmesan cheese, grated at the time.