Vegetarian Stir-fry Sauce (with Shiitake Mushroom)
Mushroom Riso alla Pilota
Vialone Nano rice
2 garlic clove, finely chopped
Parmesan or Percorino Romano, grated
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).
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.
Add olive and melt the butter in a separated pan.
After ten minutes, uncover the rice, fluff it with a fork and top with the sautéed mushrooms, half of the grated parmesan and mix.
Serve the rice sprinkling it with the remaining grated parmesan.
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