Ingredients:
3/4 cup Arborio Rice
7-8 Mini Portobello Mushrooms
Veggie Stock 2 Tsps
Olive Oil 2 Tsps
Butter 1 Tsp
Shallots 2 medium sized
Salt, Pepper, Oregano, Thyme to taste
Water 3 cups
Garlic 2 small cloves
Parmesan cheese to taste
Cilantro small bunch
Prep Time:
20 – 30 mins to an eternity depending on how fast you cook.
Preparation:
Peel shallot and slice vertical and thin. Slice Mushrooms however you like em, I like em sliced vertically so that one can clearly spot it as mushrooms in the final outcome. Mine up garlic cloves. In a big sauce pan heat a tsp of butter with 1 tsp of olive oil. Once warm add sliced shallots, half the sliced mushrooms and garlic. Saute till shallots become slightly brown. Add salt and pepper and all the other good stuff(seasoning) to taste. Mix well all on medium flame. Then add the 3/4th cup arborio rice and toss till the rice becomes slightly translucent. Then in a large vessel mix the veggie stock and 3 full cups of water( I used 4 because I like my rice well done). Pour one cup in the sauce pan with rice, stir occasionally till the rice absorbs almost all the water. Repeat this two more times. When pouring in the last cup of stock+water mixture also drop in the remaining sliced mushrooms. Once the last cup of water after adding in starts to simmer switch off the gas and put a lid on the thing and let it remain for about ten minutes. Stir and check occasionally till the rice is puffed up like a hippo floating in a gooey marsh. Then add in finely chopped cilantro and parmesan, mix well. The result should be a truly gooey marsh like some kind of gruel. Transfer to plates for how many ever hungry mouths you are feeding on this fateful day. Garnish with chopped cilantro. Take pictures till the whole thing becomes cold and all the hungry people have severe acidity. Then eat like ravenous dogs. Give big thumbs up and post to social media.
Pair with wine or beer or whatever form of intoxication you prefer with your food.
Think of me with gratitude and acknowledge me as your overlord once sated.
What it looks like