Creamy Rice with Mushrooms

Alejandra Cota
If you love rice, this Creamy Rice with Mushrooms recipe will become your favorite. Enjoy a risotto-style rice, cooked with mushroom broth, which gives the rice much more flavor than if it had been cooked only with water. The cheese added to the rice is also key to achieving the creamy consistency. This Creamy Rice with Mushrooms is a perfect appetizer option for Christmas, pairing very well with stuffed turkey or with pork loin. Prepare this delicious recipe for your next event. Are you craving it?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 1/2 cups button mushrooms, for broth
  • 1 cup leek, cut into pieces, for broth
  • 1 cup onion, cut into pieces, for broth
  • 1 bunch herb bundle, for broth
  • 5 cloves garlic, for broth
  • 1 tablespoon salt
  • 1/2 cups bacon, finely chopped
  • 1/4 cups white onion, finely chopped
  • 5 tablespoons shallot, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup portobello mushroom, for the broth
  • 1 cup Arborio rice
  • 1 cup button mushrooms, sliced
  • 1/2 cups portobello mushroom, finely chopped
  • 3/4 cups white wine
  • 1 cup whipping cream
  • 3 tablespoons butter
  • 1 cup Parmesan cheese
  • 1 teaspoon fresh oregano
  • portobello mushroom, sliced, for garnish
  • fresh oregano, for garnish
  • artisan bread roll, for garnish
Preparation
20 mins
30 mins
Low
  • For the mushroom broth, heat a small pot with water over medium heat, cook the mushrooms, leeks, celery, onion, herbs, and garlic, add the tablespoon of salt and boil for 15 minutes or until the aromas are extracted, strain and reserve the liquid.
  • For the rice, heat a deep skillet over medium heat and fry the bacon until browned and it releases fat, add the onion, shallot, garlic, and cook until they are shiny. Add the arborio rice and cook for 5 minutes, add the mushrooms, the portobello mushroom cooking until softened.
  • Fill with white wine and cook until it evaporates. Add 5 cups of the mushroom broth divided into 3 parts, ensuring that the liquid reduces before adding the next part. When the rice is tender, add the cream and butter to refine, cook for 5 more minutes.
  • Grate the Parmesan cheese, season with fresh oregano and a little salt if necessary. Remove from heat.
  • Serve the creamy rice with more Parmesan cheese and garnish with sliced portobellos and fresh oregano, accompany with rustic bread and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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