Rice with mushrooms
SERVES ( 4 ) 250 g milk mushrooms; 250 g porcini mushrooms; 100 g stem-thin mushrooms; 4 tablespoons sautéed tomato and onion; 1 clove garlic, minced; 400 g rice broth (vegetables, veal and chicken bones) oil, salt and pepper.First, wash the mushrooms, slice the milk mushrooms and the porcini mushrooms and strim, only, the stem off the stem-thin mushrooms. (Mushrooms must be cut allowing their original shape to be recognized: porcini mushrooms into slices parallel to their stem and milk mushrooms into radial slices).Heat the oil in a frying-pan and fry the mushrooms until cooked through. Then add the clove garlic and the sautéed tomato and onion you prepared in advance (for a tasty rice, the sautéed tomato and onion must have a texture like that of jam). Add the rice to the frying-pan and stir, and then add the broth, boiling hot.
Add salt to taste and sprinkle with pepper (two turns of pepper-mill). Broth quantity and cooking time always depend on the quality of the rice you use. Cook until the liquid evaporates, like a paella.