Creamy mushroom rice with porcini

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Delicious creamy mushroom rice with porcini (boletus edulis) mushrooms.

Servings

Prep Time 15

Cook Time 18

Total Time 33

Clean the mushrooms and remove the leaves, pieces of wood and the remains of the soil. Slice them into pieces.
Heat the butter in a pan and saute the porcini until the excess water evaporates.
Heat three tablespoons of olive oil in a big cooking pan. In the meantime, dice the garlic and the onion. Add the onion and stir until it looks golden yellow, tender and translucent.
Add the rice to the pan and toast it for a few minutes.
Add sour cream and garlic. Finally, bring in the stir-fried porcini mushrooms. Make sure that all ingredients combine.
Sprinkle with a pinch of salt and black pepper and pour in a glass of water (or wine). The rice should be covered with liquid, but do not add more than one small glass at a time.
When almost boiling, reduce to the lowest heat. Stir frequently.
Cook for about 15-20 minutes. Just before the rice is cooked, add fresh parsley, turn of the heat and let it rest (covered with a lid) for few minutes.
Sprinkle with parmesan cheese and serve with a glass of white wine.

For best results, use fresh porcini mushrooms. Cook the mushrooms the same day you pick them or buy them; do not keep them in the refrigerator for more than two days.
Do not wash the mushrooms; clean them with a dry cloth and remove the dirt by hand. Do not wash the rice either.
Make the creamy rice with porcini year-round using frozen or dried mushrooms.
The recipe works best when adding water to the rice if the water (or broth) is hot.
Stir the rice frequently while cooking, preferably almost all the time. Frequent stirring will scrape the starch from the rice grains, giving the rice a creamier texture.
Add a glass of white wine instead of water for a richer taste.
Replace half the porcini with Russula and/or Leccinum mushrooms for a different but still delicious creamy rice.
Skip the butter and sour cream for a vegan variation, or add vegan cream cheese to the rice.
For a different but incredibly tasty dish, replace the rice with barley or, even better, buckwheat porridge.

Calories: 643kcal

Cost: $6

Course: Lunch

Cuisine: Italian, Mediterranean

Keyword: mushroom, porcini, rice