Category: Mediterranean Diet, South Italy, Salerno recipe.
Preparation time: 50min.
- 300 g. carolina or arborio rice
- 10 g. dried porcini mushrooms
- 10 g. shiitake mushrooms
- 500 g. white mushrooms agaricus
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/3 cup of tea ^eleon^ extra virgin olive oil $
- 3/4 cup tea dry white wine
- 1 tsp dry oregano or dry thyme
- 1 liter vegetable stock
- 1 tbsp chopped parsley
- 60 g. grated parmesan cheese
- 1 tbsp butter
- Pour the dried porcini and dried lentinoules (or kanthareles) in a glass of hot water halfway and let them soak for 15-20 minutes. Strain the water and keep aside.
- In a shallow and wide pan, heat the olive oil and sauté the onion for 2-3 minutes.
- Add garlic, agaricus mushrooms, thyme (or oregano), salt, pepper and continue stir for three minutes.
- Pour porcini, the shiitake, rice and saute for 1 minute up to even polish the rice grains.
- Add the wine and leave for 2-3 minutes to evaporate the alcohol and liquid from rice. Then add the water that we have kept from the dried mushrooms, if we filter first.
- We begin to pour about 1 cup of tea at the time, the vegetable broth and stir. When you start the rice sticking to the pot that means we need more liquid, add more broth. Continue this process until the rice is ready.
- When the rice is ready, turn off the heat, add the butter, stir until melted, add the parmesan and parsley, stir gently and withdraw.