0.9 lb of assorted mushrooms or cultivated mushrooms
1 large onion
0.1 lb of butter
0.5 glass of white wine
1 clove of large garlic
0.2 lb of grated Parmesan cheese
0.1 lb oz Unico Extra Virgin Olive Oil
0.5 teaspoon of salt and ground pepper
We will heat the vegetable broth over medium heat.
We will clean the mushrooms and cut them into slices. We´ll reserve.
We will cut the onion and we will poach it in a large pan with Unico extra virgin olive.
When the onion is almost transparent, we will add a nut of butter that we will mix with the olive oil.
Then we will toast the rice in this pan with the onion letting it cook for about 2 minutes.
We will add the white wine, stir gently and let the alcohol evaporate.
We will chop the garlic. In another pan, we will cook it and the we will add the mushrooms. We´ll cover and let cook over medium heat for 5 minutes.
Then we will pass the mushrooms to the rice casserole. Mix and add a ladle of vegetable broth; then we will begin to stir the rice with circular movements.
Once the broth is consumed, we will add another new ladle and we´ll remove the rice.
Repeat this step for about 15 minutes, average cooking time to get the rice is "al dente" as the pasta.
When the rice reaches its optimum point of cooking, it's time to give the final touch of creaminess, known as "mantecare". We will remove the pan from the fire. We´ll add a nut of butter and grated Parmesan cheese.
We´ll remove with enveloping movements so that the cheese melts, and the rice acquires creaminess and is ready to eat!
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