Savoury Rice with Mushrooms and Cheese

Name: Savoury Rice with Mushrooms and Cheese
Ingredients: 1.5 cups Long grain white rice or Basmati; 3 cups Beef or Vegetable Stock (Or enough to cook the rice by absorption); 1 medium Onion, finely chopped; 1 stalk Celery stalk, finely chopped; 1 cup Mushrooms, chopped (Fresh or tinned (if tinned, reserve liquid)); 2 tbsp Butter; 2 whole Eggs, beaten; 0.5 cup Parmesan cheese, grated; 0.5 tsp Salt (Adjust to taste depending on stock saltiness); 0.5 tsp Black pepper, freshly ground

A rich, risotto-style savoury rice dish cooked in flavoured stock with mushrooms, finished with butter, beaten eggs, and Parmesan cheese for a creamy texture.

Ingredients

1.5 cups Long grain white rice or Basmati
3 cups Beef or Vegetable Stock (Or enough to cook the rice by absorption)
1 medium Onion, finely chopped
1 stalk Celery stalk, finely chopped
1 cup Mushrooms, chopped (Fresh or tinned (if tinned, reserve liquid))
2 tbsp Butter
2 whole Eggs, beaten
0.5 cup Parmesan cheese, grated
0.5 tsp Salt (Adjust to taste depending on stock saltiness)
0.5 tsp Black pepper, freshly ground

Instructions

1Wash the rice thoroughly until water runs clear. Finely chop the onion, celery, and mushrooms. Beat the eggs in a small bowl and set aside.
2In a large pot or saucepan, melt half the butter over medium heat. Add the chopped onion, celery, and mushrooms. Sauté until softened and fragrant.
3Add the washed rice to the pot and stir to coat. Pour in the stock (and any mushroom liquor if using tinned mushrooms). Season with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer until the liquid is fully absorbed and rice is tender.
4Once the rice is cooked and dry, remove the pot from the heat immediately. Quickly stir in the remaining butter, the beaten eggs, and the grated Parmesan cheese. The residual heat will cook the eggs into a creamy sauce without scrambling them. Serve hot.