John Myers
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Mushroom Rice (risotto-style) with Zucchini
The perfect mushroom rice (risotto-style) with zucchini recipe with a picture and simple step-by-step instructions.
Mushroom rice
- 70 g Basmati rice
- 1 Onion
- 1 tbsp Rapeseed oil
- 2 Toes Garlic
- 60 ml Cream
- Mushrooms: 1 goat lip, 2 red-footed boletus, 1 small witch bolete
- 60 g Parmesan
- 20 g Butter
- Salt pepper
Zucchini vegetables
- 2 Small zucchini
- 1 toe Garlic
- 40 g Sour cream
- Salt pepper
- Leaf parsley
- Butter
- Rice 1: Dice the onion very finely and sweat it in a little oil, add the rice and fry briefly. Season with salt and pour water so that the rice is just covered. Put the lid on and let it simmer gently, stirring again and again and adding water.
- In the meantime, clean the mushrooms and cut them into small pieces (you can vary the composition according to your own taste or the current offer of the forest). Fry the mushrooms in a little butter, season with salt, pepper and the finely chopped garlic.
- If the rice is firm to the bite, add the fried mushrooms and mix with a little cream (consistency like risotto, firm to the bite and creamy). Stir in the freshly grated Parmesan and season again with salt and pepper.
- Cut or slice the zucchini very thinly. Finely chop the garlic and sweat it in a little butter (use the mushroom pan for this), add the zucchini slices and season with salt and pepper, let simmer for about 2-3 minutes and finally stir in the sour cream.
- Arrange the zucchi and rice on the plates (you can save yourself preheating the plates at the moment), sprinkle with finely chopped parsley. Finished!
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