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Alejandra

Alejandra Cota
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Creamy Parmesan Rice with Mushrooms

20 mins
30 mins
Low
170
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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

4 portions
  • 2 liters Water
  • 1/2 cups mushroom, for broth (cooking liquid)
  • 1 cup leek, cut into pieces, for broth
  • 1 cup onion, cut into pieces, for broth
  • 1 bunch aromatic herbs, 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 mushroom, slivered
  • 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
  • enough Portobello mushroom, cut into slices, to decorate
  • enough fresh oregano, for garnish
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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