Preparation:

Soak the dried mushrooms in warm water for about 20 minutes and in the meantime, fry the chopped shallots (using a large wok where it will then poured the rice, so make sure it is properly large) finely and then add the vegetable stock and the mushrooms soaked, cast and drained well and cut into julienne strips. Imposed all over with white wine and add the rice and cook, but always remaining alert to keep it dry, in which case, go adding a little ‘time to the vegetable broth. Shortly before the rice finish cooking, add the cranberries and parmesan and adjust with salt, pepper and then a handful of parsley.