Margherita Scussat
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Ingredients
1.5 cups Arborio rice (can buy at Ralph’s, Walmart, Albertsons, Vons, Amazon, etc)
24 oz of whole fresh mushrooms
2 cloves garlic
½ onion
3 tablespoons olive oil
Water
2 cups beef stock (optional, can use water instead)
1 teaspoon salt
1 teaspoon pepper
4 twigs of parsley
Salt and pepper to taste
Parmesan to serve
Preparation
Fill a medium sized pot ½ full with water. Add the beef stock to the water. Turn on medium heat while you start with the next step.
Chop the onion and garlic into small pieces.
Add the onion, garlic, and olive oil to a pan. Turn on medium heat and let them simmer for about 3 minutes.
Cut the mushrooms into slices about 1 cm or less thick.
Add the mushrooms to the garlic pan and let that all cook for about 7 minutes or until the mushrooms have darkened in color and are softer.
Add the Arborio rice to the mushrooms. Lower the heat to medium-low and mix it around for 2 minutes.
Now the water/beef stock mix should be hot. With a large ladle, add 4 scoops of the water mix to the rice. Stir occasionally and maintain medium-low heat.
Once the liquid is mostly evaporated add another 2 scoops of water/beef stock to the rice. Stir occasionally.
Once most of the liquid has evaporated, add another 2 scoops and let it cook until it is all evaporated. Stir every 3 minutes.
Now taste the rice. If it is still underdone, add 1 scoop of water-beef stock, let it sit until it is evaporated, and taste the rice again. Repeat this process until the rice is fully cooked.
Once the rice is cooked, lower the heat to low. Chop the parsley and add it in. Add the salt and pepper also.
Then take it off the heat and serve it. I recommend serving it with some parmesan cheese on top.
Enjoy!
Storage Indications: You can store the rice in a tupperware and microwave it to reheat.