Riso al forno con funghi

Ingredienti

• 8 oz crimini mushrooms (or white button mushrooms)
• 3 tbsp olive oil (divided)
• 1/2 pc red onion (diced)
• 3 clove garlic (minced)
• 1 1/2 cup jasmine rice (or other medium grain white rice)
• 1 1/4 cup crushed tomatoes (canned)
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp salt

Preparazione

1. 1

   Preheat the oven to 400 degrees F/200 C. Using a mesh strainer, rinse rice several times until the water runs clear.* Spread the grains out on a clean tea towel or a couple of layers of paper towel to remove most of the moisture.

2. 2

   Wash and dry (or use a clean kitchen cloth to wipe) the 8 oz of mushrooms. Take the stems out, slice them into quarters, and place them in a large bowl.

3. 3

   Chop the garlic into a fine mince and dice the onion. Set aside.

4. 4

   In an all-metal cast iron, baking dish, or any other oven-safe pan, heat 2 tablespoons or 30ml of olive oil on medium-high. Add the mushrooms and cook for 2 minutes, mix continuously until they start to turn golden brown. Lower the heat to medium and add the remaining 1 tablespoon or 15 ml olive oil. Add the onion, garlic, and 1 1/2 cups of rice. sauté for 2 to 3 minutes, stirring consistently until the rice is slightly translucent.

5. 5

   Add 1 1/4 cups crushed tomatoes and a cup of vegetable broth to the rice mixture and stir. Then season with oregano, parsley, and rosemary to give it an appetizing aroma. Sprinkle with salt and pepper to taste. Mix everything together to distribute seasoning evenly.

6. 6

   Cover the pan with a sheet of aluminum foil and place in the oven. Bake for 25 minutes until the liquid is absorbed and the rice is soft and cooked.

7. 7

   Uncover and fluff the rice using two forks. This will ensure everything is distributed evenly.

8. 8

   Transfer the rice to individual plates and serve while hot. enjoy!