Ingredients:
– 0.3 kg basmati rice (about 2 cups)
– 0.3 kg frozen white mushrooms (about 2 cups)
– 1 onion
– 150 g butter (about 10.5 tablespoons)
– Salt and pepper to taste
– Mushroom broth (approximately 0.6 liters or 2.5 cups)
Slice the onion into thin half-moons and sauté it until golden brown. Add the frozen mushrooms and cook for 10 to 15 minutes. Next, add the rice and sauté for another 5 minutes without adding any liquid. Season the rice with salt, pepper, and any other spices you like, then gradually pour in the water or mushroom broth — you’ll need about 0.6 liters of broth.
Add it in increments, not all at once — about 200 g (or roughly ¾ cup) at a time, stirring as you go. After the last addition of broth, do not stir the rice; instead, cover it with a lid. Add a tablespoon of Parmesan at the end if you have it; it’s optional.
