Creamy mushroom rice (arroz meloso de setas)

Ingredients for 4 portions

• 1.2 lVegetable stock
• 3 tbspOlive oil
• 400 gMushroom, mixed mushrooms or button mushrooms, in pieces
• 2 clovesGarlic, chopped
• to tasteSalt
• 1Yellow onion, finely chopped
• 300 gPaella rice, or arborio
• 100 mlWhite wine
• 30 gButter
• 50 gParmesan, grated
• to tasteBlack pepper

Method

1. Heat the stock in a saucepan and keep it hot over a low heat.
2. Heat a third of the oil in a wide pan over a high heat. Fry the mushrooms with the garlic for about 5 minutes, until golden, season with salt and lift out.
3. Add the rest of the oil to the same pan and soften the onion over a medium heat for 6–7 minutes, until translucent.
4. Stir in the rice and fry for 2 minutes until glossy. Pour in the wine and let it cook away.
5. Add the hot stock a ladleful at a time, stirring often and adding more as the rice absorbs it. Return the mushrooms halfway through. After about 18 minutes the rice should be creamy but still have a little bite.
6. Take the pan off the heat, beat in the butter and Parmesan and season with pepper. Cover, leave for 2 minutes and serve.

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