Mushroom rice

How to make a mushroom rice. 

This recipe with rice  is one of the recipes that we prepare the most at home.

A great way to have a rice that when it is with mushrooms, is usually seasonal but that the mushrooms (being cultivated), we can enjoy all year round. The main ingredient in this rice.

I have chosen a mix of this type of mushroom that you can find in any market or store. 2 varieties of the same mushroom, the  common mushrooms and those of the Portobello variety .

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When cleaning, we are only going to remove dirt. We are going to cook them with their skin, it will add flavor and color to the dish.

And we wanted to give an Italian touch to the recipe with butter and cheese. For this rice we have used arborio rice for Scotti risotto, which is perhaps the most easily found in supermarkets and department stores.

It will give us the perfect creamy point to this recipe, remembering the mushroom risotto or the Italian-style rice with mushrooms that we already have on the blog. Everything a success.

Preparation of the base broth. The mushrooms

1. The first thing we need is vegetable broth. We clean and chop the vegetables in quarters.
2. In a saucepan, pour 1.5 liters of water and boil. Add the vegetables, salt to your liking and cook for at least 30 minutes over medium heat.
3. With a kitchen paper, we clean the hat from the mushrooms and the Portobello.
4. We cut off the bottom of the stem, which usually brings some soil. Once processed, we laminate them and on the other hand.
5. We also cut the cultivation mushrooms into small pieces (of similar size). Keep in mind that later in the casserole they will greatly decrease their size.
6. Cut the onion into a thin brunoise, and fry it in a large skillet (or a wide, flat casserole) with extra virgin olive oil.
7. When we see that it is almost transparent, we add a nut of butter (20 g.), Which we mix well with the oil. Try not to burn the onion.

Preparation of rice with mushrooms

1. Now let’s roast the rice. We distribute it throughout the casserole, mix with the rest and let it cook 1 minutillo.
2. Pour in the white wine, stir slightly and allow the alcohol to evaporate.
3. Chop the garlic clove very finely. In a separate frying pan, with a little olive oil, we put the garlic to “dance” and add the mushroom mix.
4. Cover and let cook over medium heat for about 5 minutes. Season with salt and pepper to taste.
5. We transfer the mushrooms with the juice they have released to the rice casserole.
6. Mix well, add a ladle of vegetable stock and begin to stir the rice. In continuous movements (in a circle).
7. The moment you see that the broth is almost consumed, add a new ladle, and stir the rice again.
8. We are going to repeat this process several times, adding more broth, but always taking care that it never runs out of liquid.

Final presentation of rice with mushrooms

1. In this case, the arborio rice will be done in 15-16 minutes. Ideally, the rice should be “al dente”, slightly hard. Although here everyone can cook it a little more depending on their tastes.
2. When we reach the optimum point of cooking the rice, it is time to give it the final touch of creaminess.
3. We remove the casserole from the heat. Add a nut of butter (20 grams) and 80 grams of grated Parmigiano Reggiano cheese.
4. We remove with enveloping movements so that the cheese is melting, and the rice is acquiring creaminess.
5. And to taste it, there is no time to lose. We serve it hot on the table, taking advantage of that creamy point so delicious.

I hope you enjoy this Italian-style rice. Simply delicious.

You can see all the photos of the step by step in the  recipe for rice with mushrooms.   Do not lose detail and it will be perfect.