- 320 g. of bomb rice
- 150 g. of mixed mushrooms
- 1 medium onion
- Salt & Black pepper
- 2 l. of chicken broth
- Olive oil
- Fresh basil to decorate
- Sweet Smoked Paprika Powder La Chinata
First, we put the chicken broth to heat.
We peel and sting the onion very thin, and then we fry it in a pot with olive oil until soft. We clean the mushrooms and add them, letting it fry for 5 more minutes.
We incorporate the rice and the Sweet Smoked Paprika Powder La Chinata and we mix it all well until the rice takes some color.
When the chicken broth starts boiling, we add it little by little to the rice, letting it absorb, until the rice is perfectly cooked, then, we put the butter and the parmesan at taste, we mix it all well, we sprinkle it with salt and pepper and we remove it from the fire.
We dispose of 4 serving plates, we paint the background of each one with a little bit of olive oil mixed with Sweet Smoked Paprika Powder La Chinata, we place overhead the rice and we decorate with the basil.