The original recipe was the one I gleaned off allrecipes.com – however you can be lazier and simplify it somewhat.
- 1 large onion
- 1 clove garlic, crushed
- 1.5 cups sliced fresh mushrooms
- 1 cup light cream
- 1 cup rice
- 1 liter (4 cups) vegetable stock
- Add cheese, salt & pepper to taste.
Generally, I found the vegetable stock to be quite salty – ergo, I never needed any more salt.
Wash the rice first. It’s a boring job, but needs doing. Rinse and repeat a few times while you sort of mash it up in your hands.
Melt butter in a wide large skillet and add the garlic and onions to soften and turn golden. Low heat. Add the mushrooms until they give off some water and turn soft.
Add the cream and rice. Stir nicely until rice absorbs it all. That’s exactly what we’ll do with the stock, adding one cup at a time.
I promise: this dish is so darn delicious, you’ll wish you’d made more! And have a glass of wine to add to the good cheer. Christmas is almost here! 🙂