There are times when I don't feel like complicating the menu, but I still want something warm and flavorful. On a cold day, I quickly whipped up this mushroom rice dish. It's the kind of recipe that doesn't require complicated ingredients and can be made with whatever you have on hand. Plus, I never get tired of the creamy texture that results in the end.
Quick Info
Total time: about 35-40 minutes
Preparation time: 5-10 minutes (depending on how quickly you chop the onion and mushrooms)
Cooking time: 30 minutes
Servings: 4
Difficulty: easy-medium (just need to pay attention to stirring)
Recipe type: main course, lunch or dinner
Ingredients
400 g rice (you can use risotto rice, but other types work fine too)
1 large onion
4-5 large champignon mushrooms
half a glass of white wine
1 vegetable cube (Knorr or similar)
fresh parsley
olive oil
30-50 g butter (at the end)
grated Parmigiano cheese (2 heaping tablespoons or to taste)
Preparation method
1. Chop the onion as finely as possible. Place a pot on the heat, add a little olive oil, and sauté the onion. Stir periodically, making sure it doesn't burn.
2. When the onion becomes translucent, add the vegetable cube, then the diced mushrooms. Let them soften while continuing to stir.
3. Pour the white wine over the onion and mushrooms. Stir and let it cook for about 2 minutes to evaporate the alcohol.
4. Add the rice directly over the vegetable base. Stir well to coat it with oil and absorb the mushroom flavor.
5. Add a glass of water (about 200 ml), stir, and let it come to a boil.
6. From this point, gradually add hot water as the rice absorbs the liquid. Add a little at a time, not all at once, and remember to stir constantly. If it runs out of liquid, it can easily stick.
7. While the rice is cooking, keep an eye on the consistency. Depending on the type of rice, the time may vary. I needed about 30 minutes, but it's good to check for taste from time to time.
8. About two minutes before it's done, add the butter to the rice and stir to incorporate it well.
9. Remove the pot from the heat, add the grated Parmigiano cheese (I use 2 heaping tablespoons, but you can adjust to taste), then mix well.
10. Serve with chopped fresh parsley sprinkled on top.
Why I make this recipe often
It's quick, doesn't involve complicated techniques, and doesn't require hard-to-find ingredients. I need few dishes, and if I'm in a hurry, I can adapt it without wine or butter. The creamy texture makes it seem more labor-intensive than it actually is.
Tips and variations
Tips
- Keep hot water close to the pot so you can add it without lowering the temperature.
- Don't leave the rice unattended; stir frequently, or it will stick quickly.
- If you want a creamier texture, don't hesitate to add more butter or a bit more cheese at the end.
Substitutions
- Risotto rice (Arborio or Carnaroli) gives the best texture, but regular round-grain rice will work too, although it will be slightly different.
- You can replace the vegetable cube with clear vegetable broth if you have it on hand.
- Parmigiano cheese can be substituted with any hard cheese, even grated aged cheese if that's what you have.
- Parsley can be omitted or replaced with a bit of finely chopped green onion.
Variations
- You can add other vegetables at the beginning, such as a stalk of celery or a small carrot, but don't overdo it so you don't change the base flavor.
- If you want a bit of meat, you can add some diced bacon or chicken breast, sautéing it along with the onion.
Serving ideas
It goes well warm, right after it's made. It's quite filling, but you can also serve it as a side dish for a simple steak.
Frequently asked questions
1. What type of rice is best?
For a creamy consistency, risotto rice (Arborio or Carnaroli) is ideal, but if you don't have it, regular round-grain rice works too.
2. How much wine should I use exactly?
I use about half a glass (approximately 75 ml). You don't need much, just enough to add a little flavor.
3. Can it be made without the vegetable cube?
Yes, if you have clear vegetable broth, you can use that instead of water and omit the cube.
4. What should I do if my rice sticks?
Take the pot off the heat, stir vigorously, then transfer the rice to a clean pot and continue cooking by adding warm water gradually.
5. Can it be made without butter or cheese?
Yes, but the texture will be simpler and not as creamy. If you can't consume dairy, you can add a little extra olive oil at the end.
Nutritional values
Estimated per serving (out of four):
- Calories: 350-400 kcal
- Protein: 7-8 g
- Fat: 9-12 g
- Carbohydrates: 60-65 g
Values may vary depending on the type of rice, the amount of butter, and cheese used.
Storage and reheating
This type of rice is best fresh, right after it's made. If you have leftovers, you can store it in the fridge in a sealed container for up to 2 days. It reheats well on low heat, with a little water added and stirred frequently. The texture won't be the same as at the beginning, but the taste remains good.
Quick Info
Total time: about 35-40 minutes
Preparation time: 5-10 minutes (depending on how quickly you chop the onion and mushrooms)
Cooking time: 30 minutes
Servings: 4
Difficulty: easy-medium (just need to pay attention to stirring)
Recipe type: main course, lunch or dinner
Ingredients
400 g rice (you can use risotto rice, but other types work fine too)
1 large onion
4-5 large champignon mushrooms
half a glass of white wine
1 vegetable cube (Knorr or similar)
fresh parsley
olive oil
30-50 g butter (at the end)
grated Parmigiano cheese (2 heaping tablespoons or to taste)
Preparation method
1. Chop the onion as finely as possible. Place a pot on the heat, add a little olive oil, and sauté the onion. Stir periodically, making sure it doesn't burn.
2. When the onion becomes translucent, add the vegetable cube, then the diced mushrooms. Let them soften while continuing to stir.
3. Pour the white wine over the onion and mushrooms. Stir and let it cook for about 2 minutes to evaporate the alcohol.
4. Add the rice directly over the vegetable base. Stir well to coat it with oil and absorb the mushroom flavor.
5. Add a glass of water (about 200 ml), stir, and let it come to a boil.
6. From this point, gradually add hot water as the rice absorbs the liquid. Add a little at a time, not all at once, and remember to stir constantly. If it runs out of liquid, it can easily stick.
7. While the rice is cooking, keep an eye on the consistency. Depending on the type of rice, the time may vary. I needed about 30 minutes, but it's good to check for taste from time to time.
8. About two minutes before it's done, add the butter to the rice and stir to incorporate it well.
9. Remove the pot from the heat, add the grated Parmigiano cheese (I use 2 heaping tablespoons, but you can adjust to taste), then mix well.
10. Serve with chopped fresh parsley sprinkled on top.
Why I make this recipe often
It's quick, doesn't involve complicated techniques, and doesn't require hard-to-find ingredients. I need few dishes, and if I'm in a hurry, I can adapt it without wine or butter. The creamy texture makes it seem more labor-intensive than it actually is.
Tips and variations
Tips
- Keep hot water close to the pot so you can add it without lowering the temperature.
- Don't leave the rice unattended; stir frequently, or it will stick quickly.
- If you want a creamier texture, don't hesitate to add more butter or a bit more cheese at the end.
Substitutions
- Risotto rice (Arborio or Carnaroli) gives the best texture, but regular round-grain rice will work too, although it will be slightly different.
- You can replace the vegetable cube with clear vegetable broth if you have it on hand.
- Parmigiano cheese can be substituted with any hard cheese, even grated aged cheese if that's what you have.
- Parsley can be omitted or replaced with a bit of finely chopped green onion.
Variations
- You can add other vegetables at the beginning, such as a stalk of celery or a small carrot, but don't overdo it so you don't change the base flavor.
- If you want a bit of meat, you can add some diced bacon or chicken breast, sautéing it along with the onion.
Serving ideas
It goes well warm, right after it's made. It's quite filling, but you can also serve it as a side dish for a simple steak.
Frequently asked questions
1. What type of rice is best?
For a creamy consistency, risotto rice (Arborio or Carnaroli) is ideal, but if you don't have it, regular round-grain rice works too.
2. How much wine should I use exactly?
I use about half a glass (approximately 75 ml). You don't need much, just enough to add a little flavor.
3. Can it be made without the vegetable cube?
Yes, if you have clear vegetable broth, you can use that instead of water and omit the cube.
4. What should I do if my rice sticks?
Take the pot off the heat, stir vigorously, then transfer the rice to a clean pot and continue cooking by adding warm water gradually.
5. Can it be made without butter or cheese?
Yes, but the texture will be simpler and not as creamy. If you can't consume dairy, you can add a little extra olive oil at the end.
Nutritional values
Estimated per serving (out of four):
- Calories: 350-400 kcal
- Protein: 7-8 g
- Fat: 9-12 g
- Carbohydrates: 60-65 g
Values may vary depending on the type of rice, the amount of butter, and cheese used.
Storage and reheating
This type of rice is best fresh, right after it's made. If you have leftovers, you can store it in the fridge in a sealed container for up to 2 days. It reheats well on low heat, with a little water added and stirred frequently. The texture won't be the same as at the beginning, but the taste remains good.