- Preparation: 40′
- Cooking: 25′
- Portions: 4
Ingredients
- 300 gr. Carolina rice
- 1,000 ml chicken stock
- 50 gr. butter
- 2 tsp. olive oil soup
- 800 gr. various mushrooms (white, portobello, brown, pleurotus)
- 1 fennel, cut into small cubes
- 1 medium dry onion, finely diced
- 1 clove of garlic, chopped
- 150 ml bay leaves from Patra
- Leaves from 3-4 sprigs of fresh thyme
- Salt, freshly ground pepper
Preparation:
In a pot, bring the stock to a boil over low heat.
Heat the butter and olive oil in a deep pan. Throw in the mushrooms, fennel and onion and saute for about 15 minutes until they release their liquid and dry out. Add the garlic and as soon as it smells musky, add the rice, stir for 1-2 minutes and extinguish with the bay leaf. Shake the pan for 2 minutes to evaporate the alcohol and start pouring the broth in small portions cooking with the risotto technique.
This process will take about 20 minutes.
Remove from the heat, add the thyme, salt and plenty of freshly ground pepper. Mix well and serve immediately.
