Rice with mushrooms and tomatoes
Instructions
Scalded tomatoes in boiling water, then Peel, seed, and sminuzzatene give the pulp.
In a saucepan with the olive oil and half the butter and fry the chopped garlic and onion sliced, medium heat for a few minutes.
Add the chopped tomatoes and basil, add salt and pepper and simmer over low heat and covered container for about 20 minutes.
After this time you put in saucepan the porcini mushrooms, washed and sliced, and parsley, and cook again for an hour.
Boil the rice al dente in a pot with boiling salted water, drain and place in a warm serving dish.
Add the rest of the butter and the cheese, then season it with the prepared sauce and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 350 g of ripe tomatoes
- Salt
- Pepper
- 1 onion
- 80 g of butter
- Some leaves of basil
- 1 clove of garlic
- 200 g of mushrooms
- 2 tablespoons of chopped parsley
- 1/2 cup of olive oil
- 4 tablespoons of grated parmesan cheese