Riso ai funghi

Ingredienti

• 1/2 cup slivered almonds
• 4 Tablespoon butter
• 3 cloves garlic (minced)
• 1 lb cremini mushrooms (sliced)
• 1 small onion (diced)
• 1.5 cups long-grain rice (uncooked (I used basmati))
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2.5 cups vegetable stock (you can use beef or chicken stock, or water)
• 1/4 cup chopped fresh onion

Preparazione

1. 1

   Toast slivered almonds in a pot for 1 – 2 minutes. Transfer almonds to a bowl.

2. 2

   Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 1 more minute. Transfer to the bowl with almonds and cover to keep warm.

3. 3

   Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent, about 1-2 minutes. Add the rice, thyme, salt and black pepper. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a boil. Turn heat to low, cover and simmer for 20 minutes without opening the lid or stirring the rice (time will vary depending on the type of rice you are using. Check the rice package for instructions.)

4. 4

   Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff the rice with a fork. Stir in mushrooms and toasted almonds. Taste and adjust seasoning. Sprinkle with chopped green onions and serve warm.