The ULTIMATE Creamy Mushroom Rice | CRAZY Good 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the broth in a saucepan over medium heat.
2. Meanwhile, heat 2 tablespoons (30 ml) of olive oil in a large frying pan over medium heat.
3. Slice the washed and dried mushrooms about 0.6 cm (1/4 inch) thick, finely chop the onion and roughly chop the garlic.
4. Add the sliced mushrooms to the hot oil, toss to coat, and spread in a single layer. After 3-4 minutes, stir, spread in a single layer again and cook another 3-4 minutes. Remove and set aside.
5. In the same pan on the same heat, add 2 tablespoons (30 ml) of olive oil, then the onion and garlic, stirring constantly. When the onion is translucent after 3-4 minutes, add the rice, the reserved mushrooms, sea salt and black pepper.
6. Stir constantly for about 2 minutes until the rice is lightly toasted, then add the simmering broth.
7. Stir every 3-4 minutes to release the rice starch, which thickens the broth.
8. Cook until the rice is cooked through, about 15 minutes in the creator's case (check the package instructions). Remove from the heat; it is normal for some broth to remain.
9. Gently stir in the 1/2 cup (60 g) of grated Manchego.
10. Divide among serving dishes, top with grated cheese, black pepper and parsley, and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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