How to make
Finely chop the onion and fry it in olive oil until it aquires a golden brown color. Pour the rice, pre-washed, if the package does not say that it can be added directly.
Fry it for a very short time and pour boiling water or broth in a ratio of 1:6, almost twice as much liquid as needed for ordinary rice.
Once it has boiled, reduce to low heat and cook for 40 minutes with the lid off. It is good to comply with the instructions of the package, because different brands and varieties have their own specific peculiarities and requirements.
The mushrooms are added whole at the 25th minute, with only the roots removed, to which they have been attached in a bundle.
When the rice has absorbed the liquid and has softened, add the butter and stir until it has melted.
The imperial rice with mushrooms is served as a side dish to fish and poultry, as well as on its own as a light lunch. Even if it cools down, it does not become mushy and the grains are separated from each other. There is some resistance to chewing, which is very pleasant. But that's why I add butter to this rice with mushrooms, which will add a slight creaminess.
*For convenience and boil this type of rice more easily, you can pre-soak it in water for 2-3 hours.
