Rê asked me to make this recipe and I loved the suggestion. This rice is delicious and I had simply erased its existence from my gastronomic memory. It’s so easy to make and goes wonderfully well with a filet mignon medallion.
I know there are more elaborate recipes, but mine is sooooo simple (and I guarantee it’s just as good).
Heat 2 tablespoons of olive oil and 3 tablespoons of butter.
Now the trick: sauté 1 large sliced onion over low heat to avoid burning the butter until it starts to become transparent. Remove the onion and discard, being careful not to remove the melted butter.
Why do I do this?
Because I want the strong flavor of the onion in the butter, but I don’t want the little pieces of onion interfering with the creaminess of the rice and making it “crunch” when we bite into it.
With the frying pan still on low heat and with the butter and olive oil left in it, sauté 1 cup of sliced mushrooms, add 1/3 cup of white wine and wait to reduce until almost completely dry (this wine stage is optional). Add 150ml of cream, 4 tablespoons of grated parmesan, mix quickly and add 2 cups of ready-made (cooked) rice. Sprinkle chopped parsley.
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