INGREDIENTS
- For 4 servings.
- -Double Carolina rice 320gr.
- -Cebolla, brunoise 1 u.
- -Garlic, chopped 2 cloves.
- -White wine ½ glass.
- -Medium mushrooms 10 u.
- -Medium portobellos 10 u.
- -Garlic 1 clove.
- -Thyme 1 department.
- -Dried mushrooms 1 handful.
- – Chopped parsley 4 tablespoons.
- -Butter 80gr.
- – Queso reggianito 80gr.
- For the broth:
- -1 hen carcass.
- -3 garlic cloves.
- -2 carrot.
- -1 department of celery.
- -1 onion.
- -1 leek (the white half).
- -1 bouquet garni (recent leek greens, bay leaf, thyme, oregano).
- -Oil c/n.
- -1 teaspoon coarse salt.
- -1 teaspoon of black peppercorns.
- -3L of water.
1.Gold half the mushrooms, add the greens and sweat.
2.Add the rice and pearl. Cook dinner including broth. Assemble with butter and cheese. Season with salt and pepper and add recent chopped parsley.
3.Gold the remainder of the mushrooms and add to the highest.
Plate and EAT!.
