Flavored rice with cheese and mushroom

INGREDIENTS

• 1 tsp black pepper
• ½ oz dried porcine mushrooms
• 1 tbsp balsamic vinegar
• 1 tbsp vegetable broth cubes
• 1 tbsp canola oil
• 1 onion
• 7 oz white mushrooms
• 1 tbsp thyme leave
• 1 tsp rosemary
• 3 cloves of garlic
• 6 oz basmati rice
• 2 leeks
• 1¾ oz ricotta cheese
• ½ oz Parmesan cheese
• 1 pinch parsley

TOOLS

• 1 knife
• 1 grater
• 1 bowl
• 1 plate
• 1 wok
• 1 kettle
• 1 wooden spoon
• 1 lid

Peel onion and garlic, then chop them. Next, slice leeks thinly and chop rosemary.

Shred parmesan cheese with a grater.

Heat 3.3 cups of water in a kettle for 2 minutes to get boiling water.

Put dried porcine mushrooms in a bowl. Add in boiling water, balsamic vinegar, and vegetable broth cubes. Set it aside for 4 minutes to get a porcine mushroom mixture.

Heat canola oil in a wok. Stir in onions with a wooden spoon. Cook for 8 minutes, then add white mushrooms, thyme leaves, rosemary, garlic, and 1 tsp of black pepper. Cook for 5 minutes, then add porcine mushroom mixture along with leeks and basmati rice. Cover the wok with a lid and cook for 30 minutes, then turn off the heat and remove the lid. Add ricotta and parmesan cheese, then transfer to a plate and garnish with parsley.

It’s ready to be served !