Riso ai funghi

Ingredienti

• 2 tablespoons butter (unsalted)
• 2 tablespoons olive oil
• 1 small onion (chopped)
• 3 cloves garlic
• 1 pound mushrooms (cremini or white, sliced)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 tablespoon Italian seasoning
• 1 cup long grain rice (rinsed and drained)
• 2 cups vegetable broth
• 1/4 cup fresh parsley (chopped)

Preparazione

1. 1

   Sauté the onion and garlic.: In a large skillet or Dutch oven, add the olive oil and melt the butter over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until aromatic.

2. 2

   Sauté the mushrooms.: Add the sliced mushrooms, salt, pepper and Italian seasoning. Stir and cook for 5 minutes or until the mushrooms have browned and all the liquid has evaporated.

3. 3

   Add the rice and cook.: Add the rice and vegetable broth and stir. Bring to a boil over medium-high heat, then turn down the heat to a simmer, cover and cook for 15 minutes without lifting the lid or stirring.

4. 4

   Finish and serve.: Remove the lid, add the parsley and fluff the rice with a fork. Taste for seasoning and adjust with salt and pepper if needed.