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Alejandra Cota
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Recipe of Creamy Parmesan Rice with Mushrooms
Alejandra

Alejandra Cota
Recipe of Creamy Parmesan Rice with Mushrooms
Alejandra

Alejandra Cota
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Creamy Parmesan Rice with Mushrooms

50 minutes
Easy
4 servings
1
If you love rice, this recipe for Creamy Rice with Mushrooms will become your favorite. Enjoy a Risotto type rice, this one is cooked with a mushroom broth, which makes the rice much more flavorful than rice cooked only with water. The cheese added to the rice is also key to obtain a creamy consistency.

This creamy rice with mushrooms is a perfect entry option for Christmas, it combines very well with stuffed turkey or with some loin and pork. Prepare this delicious recipe at your next event. Do you feel like it?
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Ingredients

  • 2 liters of Water
  • 1/2 Cup of mushroom for broth (cooking liquid)
  • 1 Cup of pore cut into pieces, for broth
  • 1 Cup of onion cut into pieces, for broth
  • 1 bunch of aromatic herbs for broth
  • 5 cloves of Garlic for broth
  • 1 tablespoon of Salt
  • 1/2 Cup of bacon finely chopped
  • 1/4 of Cup of White onion finely chopped
  • 5 spoonfuls of shallot finely chopped
  • 2 spoonfuls of Garlic finely chopped
  • 1 Cup of portobello mushroom for the broth
  • 1 Cup of arborio rice
  • 1 Cup of mushroom slivered
  • 1/2 Cup of Portobello mushroom finely chopped
  • 3/4 of Cup of White wine
  • 1 Cup of whipping cream
  • 3 spoonfuls of Butter
  • 1 Cup of Parmesan cheese
  • 1 teaspoonful of fresh oregano
  • enough of Portobello mushroom cut into slices, to decorate
  • enough of fresh oregano for garnish
  • enough of rustic bread To accompany

    Preparation

    For the mushroom broth, heat a small pot with water over medium heat, cook the mushrooms, leek, celery, onion, herbs and garlic, add the tablespoon of salt and boil for 15 minutes or until the aromas are released, strain and reserve the liquid.
    For the rice, heat a deep skillet over medium heat and fry the bacon until it browns and releases the fat, add the onion, shallots, garlic and cook until they are bright. Add the arborio rice, cook for 5 minutes, add the mushrooms, the portobello mushroom, cooking until softened.
    Fill with the white wine and cook until it evaporates. Add 5 cups of the mushroom broth divided into 3 parts, taking care of reducing the liquid before adding the next portion. When the rice is soft, add the cream and butter to refine, cook 5 minutes more.
    Grate Parmesan cheese, season with fresh oregano and a little salt if necessary. Remove from cooking.
    Serve the creamy rice with more Parmesan cheese and decorate it with sliced Portobello mushroom and fresh oregano, and serve with rustic bread. Enjoy.

    PRESENTATION

    Serve the rice in a casserole with a little more grated Parmesan, Portobello mushrooms and fresh oregano.

    TIPS

    The pre-cooked arborio rice helps to make the preparation faster but you can add uncooked rice and add the liquids in 3 parts so that it absorbs all the flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1106
    kcal
    55%
    Carbohydrates
    88.9
    g
    30%
    Proteins
    54.1
    g
    108%
    Lipids
    62.7
    g
    97%
    Fiber
    5.3
    g
    11%
    Sugar
    13.4
    g
    15%
    Cholesterol
    188
    mg
    63%
    Esha
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