Arroz con Champiñones

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Rice cooked with sliced mushrooms, white wine, garlic, spring onion and thyme in vegetable broth, finished with parmesan. Thirty-five minutes, three servings.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Colombian

Keyword: Mushroom Rice, rice with mushrooms

Servings:

Calories: 605kcal

Author: Angela Giraldo

Ingredients

250 g rice about 1¼ cups
200 g mushrooms sliced
500 g vegetable broth or water about 2 cups
100 g white wine about ½ cup
4 tablespoons oil two for the mushrooms, two for the rice
2 garlic cloves
1 spring onion
1 tablespoon thyme
½ cup parmesan cheese optional
Salt and pepper to taste

Instructions

In a pan, heat 2 tablespoons of oil over medium heat. Once it is hot, add the sliced mushrooms and fry them until they have given up their water and turned golden. Take them out and set them aside.
In a pot, with the other two tablespoons of oil, soften the finely chopped garlic and spring onion. Add the mushrooms and then the rice.
Stir everything so the grains take on the oil and the flavour, then pour in the white wine and let it bubble until the smell of alcohol has gone.
Add the vegetable broth and the thyme and bring it to the boil over medium heat.
Once the rice has taken up the broth, turn the heat down low.
Leave it for another 15 minutes, and just before you turn it off, stir in the parmesan if you are using it. Give it a moment for the cheese to melt.
Serve it hot.

Notes

Fry the mushrooms separately and take them out, which is what the first step is for. Mushrooms release a surprising amount of water, and if that water goes into the pot with the rice the grains steam instead of toasting and the whole thing turns soft.

Give the wine time to bubble off before the broth goes in. Rice absorbs whatever is in the pot, and raw wine in the grain is sharp.

Five hundred grams of broth to 250 of rice is exactly two to one by weight, which is right for a rice that stays loose. Do not stir it once the broth is in.

Nutrition