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Ingredients

1 cup Arborio rice
2 Tablespoons Afia aljouf Extra Virgin Olive Oil
1 piece small onion (finely chopped)
2 cloves garlic (minced)
15 g dried mushrooms (soaked in 1 cup boiling water and sliced)
4 cups chicken stock
0.5 cup soaking water from mushrooms
0.25 cup Parmesan cheese (grated)
0.5 Teaspoons Afia Natural Sea Salt
0.5 Teaspoons Afia Black Pepper Powder
1 Tablespoons Afia Butter
1 Teaspoons worcestershire sauce
0.5 cup fresh brown mushroom (slices)

How to prepare

  • in a bowl Soak dried mushrooms in 1 cup boiling water for 15–20 min, strain and keep the soaking liquid.
  • In a pan, heat Afia aljouf Extra Virgin Olive Oil and sauté onion until soft, then add garlic for 1 min.
  • Stir in fresh and dried mushrooms and cook until wilted, add in rice and toast 1–2 min until slightly translucent.
  • Add mushroom soaking water, stir until absorbed, then add warm stock gradually, one ladle at a time, stirring often.
  • keep cooking until creamy and tender.
  • turn heat off, stir in Parmesan, butter, salt, and pepper.
  • stir until creamy, top with mushroom, olive oil, parmesan, thyme and serve.

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