Serves 2
Directions
- 1Cut the onion into small dice.
- 2Add a little olive oil to the pan.
- 3Add the diced onion to the pan.
- 4While the onion is toasting, cut the mushrooms.
- 5Once the onion starts to toast, add the mushrooms.
- 6Add a little salt to the mushrooms.
- 7Add the rice-shaped pasta to the pan and toast it for a couple of minutes.
- 8Begin adding chicken broth directly from the container, a little at a time, allowing it to absorb before adding more, similar to making risotto.
- 9While the pasta is cooking, grate some Grana Padano or Parmesan cheese.
- 10Taste the product to ensure proper seasoning.
- 11Turn off the heat.
- 12Stir in the Parmesan cheese.
- 13Add a little truffle oil.
Ingredients
- 0.5 paquete pasta con forma de arroz
- setas boletus
- Grana Padano o parmesano
- 1 cebollita chiquitita o si es grande, media
- caldito de pollo
- 1 poco aceitito de oliva
- 1 poco sal
- 1 poco aceite con trufa
Equipment
perolaMasterChef (for dicing onion - mentioned humorously)magnífico cacharro (for cutting mushrooms)
Tips
- Toast the pasta for a couple of minutes before adding broth.
- Add chicken broth gradually, like with risotto, until the desired texture is reached.
- Taste the product before serving.
- Use truffle oil for a 'level 10' flavor boost.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner