French cuisine · Dough, Pasta & Rice

Rice with Mushrooms and Comté

Oven-baked rice with fried mushrooms and grated comté, which cooks creamy in the broth and is topped with a cheese crust.

Ingredients · for 4 servings

• 300 g rice
• 400 g mushrooms
• 150 g comté
• 700 ml vegetable broth
• 1 onion
• 2 garlic cloves
• 150 ml cream
• 30 g butter
• 1 sprig thyme
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the mushrooms into 5 mm thick slices, finely dice the onion and garlic, grate the comté and chop the parsley.
2. Heat the butter in an ovenproof pot and fry the mushrooms over high heat for 6–8 min. until the liquid has evaporated and they are golden brown; salt and pepper.
3. Add the onion and garlic and sauté for 3 min., then stir in the rice and let it turn translucent for 2 min.
4. Pour in the hot vegetable broth and the cream, add the picked thyme leaves and bring everything to a boil once.
5. Cook the pot covered in the preheated oven at 180°C for 25 min., until the rice has absorbed the liquid and is tender.
6. Stir in two-thirds of the comté, sprinkle the rest on top and bake uncovered for another 8 min. until a golden crust forms; serve sprinkled with parsley.