Creamy rice with portobello mushrooms, red onion confit and light taleggio cream with crispy sage

Name: Creamy rice with portobello mushrooms, red onion confit and light taleggio cream with crispy sage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz arborio rice; 10.6 oz portobello mushrooms; 6.3 oz red onion; 4.2 oz taleggio cheese; 5 cups vegetable stock; 1/2 cup dry white wine; 1/3 cup light cream; 1.2 oz grated parmesan cheese; 1.8 tbsp butter; 2 tbsp extra virgin olive oil; 0.35 oz fresh sage leaves; 2 cloves garlic; 1 tbsp fresh thyme; 1 tsp black pepper; 1 tsp salt

An original, comforting creamy rice where deeply browned portobello mushrooms combine with slowly confit red onion and a light taleggio cream finished with crispy sage. Balanced, elegant, and full of flavor.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (or arroz of grano corto for risotto)
300 g portobello mushrooms (limpias and diced medium)
180 g red onion (en pluma fina)
120 g taleggio cheese (without corteza and en trozos)
1.2 l vegetable stock (hot)
120 ml dry white wine (for desglasar)
80 ml light cream (for the cream ligera)
35 g grated parmesan cheese (more a poco extra optional for terminar)
25 g butter (divided)
30 ml extra virgin olive oil (divided)
10 g fresh sage leaves (whole)
2 cloves garlic (1 chopped and 1 whole aplastado)
4 g fresh thyme (solo the leaves)
2 g black pepper (freshly ground)
6 g salt (ajustar to taste)

Nutrition facts

per serving

493 kcal

Calories

13 g

Protein

51 g

Carbs

23 g

Fat

3 g

Fiber

48 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Heat the vegetable stock in a small saucepan and keep it over very low heat without boiling. It should stay hot throughout the rice cooking process.
2
2. In a large skillet or wide pot, add 1 tablespoon olive oil, 10 g butter, and the whole crushed garlic clove. Add the red onion with a pinch of salt and cook over medium-low heat for 12 minutes, stirring, until very soft and lightly confit. Remove the garlic.
3
3. Meanwhile, preheat the oven to 375 °F / 190 °C. Place the sage leaves on a small tray, toss with 1 teaspoon olive oil, and bake for 4 to 5 minutes until crisp but not burnt. Set aside.
4
4. Add the portobello mushrooms, minced garlic, thyme leaves, half of the black pepper, and another tablespoon of olive oil to the onion. Cook over medium-high heat for 6 to 8 minutes until the mushrooms brown and release their moisture.
5
5. Add the arborio rice and toast it for 1 minute, stirring so it is well coated with the fat and mushroom juices.
6
6. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.
7
7. Begin adding the hot stock, one ladle at a time, stirring often. Wait until the rice has absorbed most of the liquid before adding more. Continue this way for 16 to 18 minutes, until the texture is creamy and the grains are tender with a slight al dente bite.
8
8. While the rice cooks, make the light taleggio cream: in a small saucepan combine the cream, taleggio, and the remaining 15 g butter. Warm over low heat for 2 to 3 minutes, stirring, until the cheese melts into a smooth sauce. Do not let it boil.
9
9. When the rice is ready, turn off the heat and add the light taleggio cream and grated parmesan. Stir vigorously for 30 seconds to emulsify. Adjust with salt and the remaining black pepper.
10
10. Let the rice rest for 1 minute. Serve immediately and finish with the crispy sage on top and, if desired, a little extra grated parmesan.

Chef tips

For the creamiest result, serve the rice as soon as it is finished; if it sits too long, it will absorb more liquid. If it thickens too much before serving, add 2 to 3 tablespoons hot stock and stir.

Substitutions

You can substitute taleggio with fontina or rindless brie. The white wine can be replaced with the same amount of stock plus a few drops of lemon juice. Portobello mushrooms can be swapped for cremini or brown mushrooms.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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