Orez cremos cu ciuperci si parmezan – Creamy rice with mushrooms and parmesan / Vegetarian – Andreea Cooks

*English below (scroll at the bottom of the recipe – green background )👇 ⬇️ 👇

Orez delicios, plin de savoare.

Ciupercile sunt printre ingredientele mele preferate. Le iubesc. Sunt absolut fascinata si bucuroasa cand descopar o reteta noua in care pot sa le integrez. Ma asteptam ca acest orez sa iasa bun, dar nu ma asteptam sa iasa absolut delicios. Asa ca daca si voua va plac ciupercie, zic sa nu mai asteptati si sa incercati aceasta reteta. 💜

Ingrediente: (pentru 4 portii)

200 g orez (puteti folosi de care orez va place sau aveti – rosu, negru, integral, basmati, cu bob rotund etc)
100 g parmezan sau grana padano
2 cepe medii
4 catei de usturoi
120 g unt
400 ml baza de supa – eu am avut de vita, pentru varianta vegetariana folositi de legume (sau 2 cuburi concentrat de supa, diluate in 500 ml apa calduta)
500 g mix de ciuperci
patrunjel proaspat
2 fire de oregano proaspat (puteti folosi si uscat – dar face o diferenta de gust daca ierburile aromatice sunt proaspete)
2 fire cimbru proaspat ((puteti folosi si uscat – dar face o diferenta de gust daca ierburile aromatice sunt proaspete)
2 fire rozmarin proapsat (puteti folosi si uscat – dar face o diferenta de gust daca ierburile aromatice sunt proaspete)
sare si piper
~200-300 ml apa

Preparare:

Ceapa se taie marunt. Ciupercile se spala sub jet de apa si se taie felii sau bucatele. Usturoiul se taie felii. Parmezanul se da pe razatoare.

Intr-o oala punem 80 g unt, impreuna cu ierburile aromatice (fara patrunjel) si le calim la foc mediu pentru 1-2 minute, pana cand untul topit va fi infuzat perfect cu toate uleiurile esentiale si aromele din plante. Adaugam apoi ceapa si usturoiul si gatim cam 2-3 minute, amestecand periodic, pana cand ceapa incepe sa se inmoaie. Intr-o alta oala punem supa si o lasam sa fiarba doar pana cand da in clocot. Cand ceapa a inceput sa se inmoaie, adaugam orezul si il prajim 2-3 minute, impreuna cu ceapa, usturoiul si ierburile aromatice, amestecand des. Aveti grija sa nu se lipeasca.

Adaugam apoi supa fierbinte peste orezul rumenit si amestecam bine. Fierbem aproximativ 20-25 minute, amestecand constant si adaugand mereu cate un pic de apa extra atunci cand orezul ramane fara lichid. Eu am mai adaugat treptat ~230 ml apa, in 4 transe, tot parcursul timpului de fierbere/gatire.

Cat timp fierbem orezul, intr-o tigaie separata, punem restul de unt ramas. Adaugam in tigaie ciupercile, putina sare si piper si le gatim pana cand sunt frumos rumenite.

Intre timp orezul nostru ar trebui sa fie gatit, asa ca adaugam peste el ciupercile si amestecam bine. Mai gatim cam 1 minut si oprim focul. Adaugam parmezanul ras si amestecam repede totul.

Transferam in bolurile de servire si presaram deasupra patrunjel tocat.

English translation:

Delicious rice, full of flavour.

Mushrooms are among my favourite ingredients. I love them. I am absolutely fascinated and happy when I discover a new recipe in which I can integrate them. I expected this rice to turn out good, but I didn’t expect it to turn out absolutely delicious. So if you also like mushrooms, I say don’t wait any longer and try this recipe. 💜

Ingredients: (for 4 servings)

200 g rice (you can use whatever rice you like or have – red, black, whole, basmati, round, etc.)
100 g Parmesan cheese or grana padano
2 medium onions
4 cloves of garlic
120 g of butter
400 ml of soup stock – I used with beef, for the vegetarian version use with vegetables (or 2 cubes diluted in 500 ml of warm water)
500 g mushroom mix
fresh parsley
2 sprigs of fresh oregano (you can also use dry – but it makes a difference in matter of taste if the aromatic herbs are fresh)
2 sprigs of fresh thyme (you can also use dry – but it makes a difference in matter of taste if the aromatic herbs are fresh)
2 sprigs of fresh rosemary (you can also use dry – but it makes a difference in matter of taste if the aromatic herbs are fresh)
salt and pepper
~200-300 ml water

Preparation:
Chop the onion finely. Wash the mushrooms under running water and cut them into slices or pieces. Cut the garlic into slices. Grate the parmesan.

In a pot, put 80 g of butter with the aromatic herbs (without parsley) and saute them on medium heat for 1-2 minutes, until the melted butter is perfectly infused with all the essential oils and the aromatic herb’s aromas. Then add the onion and garlic and cook for about 2-3 minutes, stirring periodically, until the onion starts to soften. Put the soup in another pot and bring it to a simmer. When the onion started to soften, add the rice and fry it for 2-3 minutes, stirring often. Be careful with it so that it doesn’t stick to the pan.

Then add the hot soup over the browned rice and mix well. Boil for about 20-25 minutes, stirring constantly and constantly adding a little extra water when the rice runs out of liquid. I added about ~230 ml of water, in 4 trances, throughout the entire boiling/cooking time.

While the rice is boiling, in a separate pan, put the rest of the remaining butter. Add the mushrooms, a little salt and pepper and cook them until they are nicely browned.

In the meantime, the rice should be cooked, so add the mushrooms together with it and mix well. Cook for about 1 minute and turn off the heat. Add the grated parmesan and quickly mix everything.

Transfer to serving bowls and sprinkle chopped parsley on top.

If you try the recipe, let me know how you liked it! 😊

Sunt curioasa daca veti incerca reteta, sa imi spuneti cum v-a placut. 🙂

*Toate fotografiile si textele imi apartin. Reproducerea acestora, integrala sau partiala, fara acordul meu scris, se pedepseste conform legilor in vigoare ( Legea nr 8/1996 privind dreptul de autor si drepturile conexe. ) – Toate drepturile sunt rezervate.