Recipe courtesy of Bobby Flay
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

IDEAS YOU'LL LOVE

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Recipe courtesy of Guy Fieri

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Herbed Rice

Recipe courtesy of Trisha Yearwood

Herbed Basmati Rice

Recipe courtesy of Ina Garten

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Dirty Rice

Recipe courtesy of Sandra Lee

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking