Let's start this blog's "new season" with one of my favorite recipes to make at home. A mushroom and cheese faux risotto (made with normal white rice) that is very easy and fast to make from scratch.
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Ingredients (2 portions):
1 cup of white rice
3 tablespoons of milk
1 tablespoon of butter
2 slices of cheddar cheese
2 tablespoons of blue cheese
2 tablespoons of grated mozzarella
1 tablespoon of hard cheese (Parmesan-style)
1/4 of an onion (or 1/2 if it's small)
4 garlic cloves
1/2 apple
1 tablespoon chopped nuts
5 mushrooms
Directions
Melt the butter in a medium sized pan. Chop the onion in very small pieces (a.k.a. "brunoise") and put it in the pan at hi-med heat. When it's becoming soft and translucent, add the garlic (minced) and stir.
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| If you add them at the same time, the garlic will burn |
Chop the apple in small dices and add it to the pan. After a couple of minutes, slice the mushrooms and add them too. Stir gently and frequently. At this point, you can start cooking the rice (or you can use yesterday's).
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Put the cheeses in a microwave-safe bowl and melt them (use intervals of 10 seconds and stir, so they don't burn. When you see they're soft enough to mix, stop).
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Add the melted cheeses (save a bit of the Parmesan-style to grate on top at the end) into the pan and mix. Then, add the milk and cook over very low flame for three or four minutes.
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When the white rice is done, bring it to the pan and stir until it's completely mixed with the cheeses and mushroom combination.
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Before serving, add the chopped mixed nuts and grate the rest of the Parmesan-style cheese on top.
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Since this dish is very easy to pack and to eat (which works if you want to have during your lunch break), and the weather today was so nice; I decided to pack it and bring it to the park for a picnic!
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