With autumn, the mushroom season begins, and there is no better way to take advantage of them than with a good sweet rice. A simple dish, tasty and ideal for sharing on cooler days.
Ingredients (4 people):
1 medium onion 2 alls · 300 g of mushrooms (And I can serve, wild: stocks, yellow…) · 320 g of rice (Albufera variety) · 1 l of pollostre or vegetable broth · Oli d'oliva verge extra · Salt · Pebre negre · 2 rudder branches.
Elaboration:
· Clean the mushrooms with a damp cloth, preventing them from bathing too much, and cut them into medium pieces.
· Peel and finely chop the onion and garlic.
· Heat the olive oil in a saucepan and fry the onion with a pinch of salt until transparent.
· Add the garlic and then the mushrooms. Sauté them for a few minutes until golden, salt and add the rudder.
· Below, add the rice and stir so that the flavors are absorbed. Pour in the hot stock and cook 16 minutes, stirring occasionally, until a mellow texture is obtained.
· Serve it freshly made, with a drizzle of crude oil on top, and enjoy a dish that lasts all autumn in the spoon.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
