Ingredients
- 1C of rice
- 3C of chicken stock
- 1 piece of garlic
- 1T of olive oil
- 1t of thyme (dried)
- 1t of thyme (dried)
- 15g (0.5oz) of porchini mushroom (dried)
- 50g (1.7oz) of button mushroom
- 50g (1.7oz) of king oyster mushroom
- 30g (1oz) of young Pleurotus osteratus
- 50g (1.7oz) of chopped-up onion
- 30ml (1fl oz.) of white wine
- 40g (1.4oz.) of parmesan cheese powder
- Italian parsley
- salt and pepper
Preparation
- Wash the rice.
- Drain the water. Be careful not to pour off the rice along with the water.
- Wash one more time and drain the water.
Move the rice into a soup plate for temporary. - Soak the porcini (or another kind) mushrooms in water.
Remove the moisture then chop. Chop cloves of Garlic. - Cut the button mushrooms and the king oyster mushroom into small pieces.
Shred young Pleurotus osteratus into pieces. - Soak the cube (3g) of chicken stock in 600ml of boiled water.
Completely dissolve it before use. Keep it warm for cooking.
Cooking
- Preheat your Cuchen Smart Multi Cooker.
- Put half the butter into the inner pot.
- Put the washed rice in the inner pot.
- Add garlic and onion and all mushrooms and thyme. Pour white wine.
- Stir everything a few times to mix.
- Pour in warm chicken stock and then cover the lid.
- Select white rice by the button or smart dial on your Cuchen rice cooker.
- Set Pressure to 0; Cook for 20 minutes.
- When cooking is done, leave it closed for 5 minutes.
Then open and pour olive oil or add butter to the dish and mix it up well. - Sprinkle parmesan cheese powder and chopped Italian parsley.
Season with salt and pepper.