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1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: [If using dried shiitake mushrooms, cover with boiling water about 45 minutes before starting m
eal preparation. Let soak until ready to chop. This dish requires a lot of 'baby-sitting', so prepare all ingredients (chop, dice, etc.) prior to starting to cook.]
In a separate saucepan, bring broth to a simmer.
In large sautee pan, heat olive oil over medium heat until it just shimmers. Sautee onion for approx. 2 minutes. Add garlic, continue sauteeing for approx. 1 minute. Add mushrooms
&
sautee for 2 minutes. Add dry rice. Sautee for 2 minutes.
Add two cups of simmering broth. STIR CONSTANTLY. Cook until mostly absorbed by the rice/mushroom mixture (approx. 8 - 10 minutes). Then add another 1/2 cup of broth. Continue to stir constantly.
Continue cooking, stirring, and adding broth until you have used up all of the broth. When you add the final dose of broth, add the dried thyme for flavor. Add pepper to taste at this point, but don't add salt.
When the final 1/2 cup of broth has been absorbed by the rice, add the parmesan cheese
&
stir to combine. At this point, you may salt to taste
&
serve.
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