LEE KUM KEE
Recipes -
tofu

Mushroom Riso alla Pilota

Ingredients

Vialone Nano rice  350g
mixed mushrooms  300g
2 garlic clove, finely chopped
butter  2 Tbsp
olive oil  1 Tbsp
Parmesan or Percorino Romano, grated  100g

Method

1 To make the stock, put 600 ml of water and Lee Kum Kee (Professional) VEGETARIAN STIR-FRY SAUCE (WITH SHIITAKE MUSHROOM) in a sturdy steel pot with a thick bottom and bring it to a boil.
2 As soon as the water boils, pour the rice into the centre of the pan by letting it go down a funnel to torn a little hill, with the top emerging from the stock by a couple of centimeters. (if the tip does not emerge, remove the water with a ladle, if it emerges more than 2 cm, add water).
3 When the water starts boiling again, cook the rice for 10-12 minutes over high heat and without a lid, shaking the pot from time to time to shake the rice and smooth it out. After 10-12 minutes, the rice should have absorbed all the water; remove it from the heat and cover the pot with a cloth that must be placed in contact with the rice then cover with the lid. Let it rest for 10 minutes during which the rice will complete its cooking.
4 Add olive and melt the butter in a separated pan.
5 Add the mushrooms and sautéed over moderate heat for a couple of minutes and then add garlic. Saute another minute before adding 2 Tbsp Lee Kum Kee (Professional) VEGETARIAN STIR-FRY SAUCE (WITH SHIITAKE MUSHROOM) . Remove from heat.
6 After ten minutes, uncover the rice, fluff it with a fork and top with the sautéed mushrooms, half of the grated parmesan and mix.
7 Serve the rice sprinkling it with the remaining grated parmesan.
Serves   4 
share on facebook
Tweet
send email
print

More tofu Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy