Rice and Mushrooms (Arroz con setas)
Ingredients for 4 servings: 400 g of
mushrooms (Paris or varied); 300 g of rice; 1/2
cup of white wine; 1 onion, finely chopped; 2
chicken bouillon cubes + 3/4 l of hot water; 1/2
red pepper, cut into small dice; 2 garlic cloves,
finely chopped; 50 g of butter; parsley; oil & salt.
Preparation: Clean the mushrooms, cut them
into medium size pieces, and keep them soaked
in water with some lemon juice to avoid they
oxidize. In the meantime sauté the onion, the
garlic, and the red pepper in a pan with some
oil until it all softens. Now you can add the rice
and sauté all the elements for 2 min; add the
wine, let it become reduced, and add the
mushrooms (previously drained), together with
the broth made with the water and the bouillon
cubes. Let it simmer for 18-20 mins, to the
desired cooking point of the rice; here the
presentation is more juicy than that of a paella.