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Creamy Parmesan Rice

Creamy Parmesan Rice
Creamy Parmesan Rice
  • Serving: Serves 3-4 people
Print Allergens

Allergens

Dairy

Ingredients

  • 3 tablespoons Butter
  • 1 cup Pancetta, lardon cut, chopped
  • 1 cup Trumpet mushrooms, sliced
  • 1 cup Garlic, minced
  • 1 cup U.S. medium grain white rice
  • 1 cup Water
  • 1/2 cup Whole milk
  • 1/2 teaspoon Salt
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon Italian parsley, chopped
  • 1.5 tablespoons Parmesan cheese shavings

Instructions

1. Cook pancetta in butter until fat is rendered and pancetta is crispy.
2. Remove pancetta bits from pan, reserve 2 tablespoons for garnish.
3. Cook trumpet mushrooms and garlic in pancetta fat until fragrant.
4. Add rice to pan, cooking 1 minute.
5. Add milk and water and bring to a boil.
6. Reduce to simmer, cover and cook 12 minutes.
7. Add in grated Parmesan and continue to cook the rice to an al dente texture, stirring often, for 3-4 minutes more (the stirring action gives the rice a risotto like texture, stir more for a thickener result).
8. Garnish with pancetta, chopped italian parsley and Parmesan shavings.

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