Ingredients:
– 0.3 kg basmati rice (about 2 cups)
– 0.3 kg frozen white mushrooms (about 2 cups)
– 1 onion
– 150 g butter (about 10.5 tablespoons)
– Salt and pepper to taste
– Mushroom broth (approximately 0.6 liters or 2.5 cups)
Start by slicing the onion into half-moons and sautéing it until golden brown. Add the frozen mushrooms and cook for 10 to 15 minutes. Next, add the rice and sauté for another 5 minutes without adding any liquid. Season with salt, pepper, and any other spices you like, then gradually pour in water or mushroom broth. You’ll need about 0.6 liters of broth.
Add it in increments, not all at once—about 200 g (or roughly ¾ cup) at a time, stirring as you go. After the last addition of broth, do not stir the rice; instead, cover it with a lid. Finally, if you have it, add a tablespoon of Parmesan cheese at the end—but it’s not essential if you don’t.