Creamy Rice (Rice with Milk Cream and Parmesan)

Name: Creamy Rice (Rice with Milk Cream and Parmesan) - Mioara C.
Ingredients: 2; 3 tablespoons of peanut oil (I used coconut oil) 1 smaller onion grated finely 1 cup of rice (200 ml cup) 2.5; 3 cups of chicken broth (bones; beef) salt and pepper to taste 4 slices of bacon; cut into small pieces 60 g canned mushrooms; chopped finely 3 stalks of asparagus (I didnt have any) 1 red onion 4 tablespoons of white wine (Chardonnay) 50 ml of cream 1 handful of mozzarella (put less here; maybe half the amount) 1 handful of parmesan (and here put less than the recipe asks for) 10 basil leaves; chopped finely (you can add more if you like) 2; 3 cloves of garlic (optional)

Diverse - Creamy Rice (Rice with Milk Cream and Parmesan) by Mioara C. - Recipia

On a sunny morning, when the sun casts its playful rays on the metalwork, it is the ideal moment to start cooking a savory dish that will delight the taste buds of our loved ones. We begin by heating a non-stick pan, where we will add a little olive oil. When the oil is hot, we add the usual onion, which we previously grated finely. We stir constantly, allowing the onion to release its sweet aroma until it becomes transparent and slightly golden. After about 3-4 minutes, it is time to add the previously washed rice. The mixture needs to stay on the heat to allow the rice to absorb the flavors from the pan. Meanwhile, in another pot, we bring chicken or beef broth to a boil, being careful for it to reach boiling point. When the broth boils, we take it off the heat and carefully pour it over the rice in the pan. We let everything simmer, and if necessary, we add salt and pepper to taste. In another pan, we focus on preparing the delicious ingredients. We place the bacon pieces and fry them until they become crispy, being careful not to burn them. Then, we add the finely chopped mushrooms and, if desired, the asparagus cut into small pieces, along with the red onion, which adds a touch of color and flavor. These ingredients will cook together for about 2 minutes. Once softened, we pour in the white wine, letting everything simmer until the alcohol completely evaporates. The next important step is to add the cream, stirring continuously to obtain a creamy sauce. We let the mixture simmer on low heat so that it reduces and becomes a thick composition. Here, if you want, you can add chopped garlic for an extra flavor. Once the rice is cooked, we add it to the mushroom and bacon mixture, stirring vigorously to combine everything. Now it is time to add the two types of cheese, which will melt and enrich the dish with a creamy texture. Finally, we sprinkle finely chopped basil, mix again, and the dish is ready. To give an artistic touch, we use a soup spoon to shape the mixture into egg-like forms, which we carefully arrange on a platter. We decorate with fresh basil or parsley leaves, making our dish not only delicious but also visually appealing. We serve this delicacy alongside grilled fish and a fresh cabbage salad, and each bite will bring a smile to the faces of those who sit at the table. The rice will harden when cooled, but when reheated, it will return to its original texture, ready to be enjoyed again. Enjoy your meal!

Ingredients

2
3 tablespoons of peanut oil (I used coconut oil) 1 smaller onion grated finely 1 cup of rice (200 ml cup) 2.5
3 cups of chicken broth (bones
beef) salt and pepper to taste 4 slices of bacon
cut into small pieces 60 g canned mushrooms
chopped finely 3 stalks of asparagus (I didnt have any) 1 red onion 4 tablespoons of white wine (Chardonnay) 50 ml of cream 1 handful of mozzarella (put less here
maybe half the amount) 1 handful of parmesan (and here put less than the recipe asks for) 10 basil leaves
chopped finely (you can add more if you like) 2
3 cloves of garlic (optional)

Creamy Rice (Rice with Milk Cream and Parmesan)

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