21.   Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequently until rice has absorbed liquid.

22.   The fennel absorbs the liquid and becomes totally tender, almost creamy.

23.   The inner oblong is the portion that expands as it absorbs warm liquid slowly added to the pot.

24.   The rice will gradually start absorbing the liquid.

25.   When all the liquid has been absorbed, quickly add butter, salt, white pepper, parmesan and mushrooms.