Authortapasonline
RatingDifficultyIntermediate

Creamy rice with mushrooms and vermouth - this is one of the "wet" rice dishes as opposed to the "dry" ones like paella. The cooking process is similar to a risotto. Use a short-grain rice like Calasparra or Bomba (Arborio or Carnaroli would do as a substitute). Woodland, oyster, or shitake mushrooms work best.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 300 g Rice
 300 g Mushrooms
 1 small White Onionfinely chopped
 2 Cloves of Garlicchopped
 750 ml Vegetable Stock
 100 ml Red Vermouth (vermut rojo)
 1 small sprig of Thymeroughly torn
 Pinch of Sea Salt
 Pinch of Black Pepper
 1 tbsp Olive Oil
 Parmesan or Manchego Cheese, gratedoptional
1

Cut any of the larger mushrooms into pieces and sauté in olive oil. Drain and set aside.

2

Fry the onion and garlic in olive oil and when the onion is translucent, return the mushrooms to the pan.

3

Add the vermouth to the pan and allow it to reduce slightly.

4

Add the rice to the pan and stir slowly for two or three minutes.

5

Add a ladle of hot stock to the pan and stir. Add the rest of the stock gradually for the next eighteen minutes, stirring constantly.

6

Halfway through cooking, add the thyme, salt and pepper.

7

At the end of cooking, the rice should be moist and tender. Serve topped with the cheese, if using.

Category, Cooking Method,

Ingredients

 300 g Rice
 300 g Mushrooms
 1 small White Onionfinely chopped
 2 Cloves of Garlicchopped
 750 ml Vegetable Stock
 100 ml Red Vermouth (vermut rojo)
 1 small sprig of Thymeroughly torn
 Pinch of Sea Salt
 Pinch of Black Pepper
 1 tbsp Olive Oil
 Parmesan or Manchego Cheese, gratedoptional
Arroz Meloso de Vermut y Setas
IngredientsDirections