INGREDIENTS
- For 4 servings.
- – Arroz carnaroli 350 g.
- – Onion in brunoise 1 unit.
- – Chopped garlic 2 cloves.
- – White wine ½ glass.
- – Medium mushrooms 10 items.
- – Medium Portobellos 10 items.
- – Garlic 1 clove.
- – Thyme 1 department.
- – Dried mushrooms 1 handful.
- – Chopped parsley 4 tbsp.
- – Butter 100 g.
- – Arduous parmesan kind cheese 100 g.
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PROCEDURE:
1. In a heavy-bottomed frying pan or saucepan, place slightly olive oil with butter and make the onion clear.
2. Add chopped garlic and add the rice.
3. Cook dinner the rice till pearly (if vital add slightly extra fats).
4. Add the white wine. Let the alcohol evaporate.
5. Add 2 or 3 ladles of boiling broth, stir slightly to launch the starch. Decrease the rice that’s caught to the aspect of the pan above the broth (this manner we are going to keep away from uneven cooking of the rice).
6. Cook dinner over medium warmth till the rice absorbs virtually all of the liquid. Simply then add 2 extra ladles of broth.
7. Add salt and pepper solely within the second half of cooking, that’s, after 10 minutes of cooking.
8. Repeat the operation till the rice is al dente. Relying on the rice this could take 18 to 22 minutes.
9. Whereas the rice is cooking, in one other pan add slightly butter and olive oil, a peeled clove of garlic and a sprig of thyme, the mushrooms and portobellos minimize in ¼ and prepare dinner till golden. Reserve scorching till able to serve.
10. When the rice is prepared, regulate the seasoning, flip off the warmth, add the chilly butter minimize into small cubes and the grated cheese.
11. Shake properly to emulsify.
12. Serve very creamy, including slightly golden brown mushrooms to every portion.
