Arroz Meloso con Setas (Spanish Creamy Rice with Wild Mushrooms)

• 1.2 liters Vegetable stock
• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 350 g Mushrooms, mixed wild mushrooms if possible
• 3 cloves Garlic
• 320 g Bomba rice
• 150 ml Dry White Wine
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This helps the rice cook evenly and keeps the texture creamy.
2. Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Finely chop the onion, add it with a pinch of the salt, and cook for 6 to 8 minutes until soft and lightly golden.
3. Slice the mushrooms and add them to the pan. Cook for 6 to 8 minutes, stirring occasionally, until their liquid has evaporated and they are browned at the edges.
4. Finely chop the garlic and stir it into the mushrooms for 30 to 60 seconds until fragrant. Add the rice and cook for 1 minute, stirring so the grains are well coated in the oil.
5. Pour in the wine and let it bubble for 1 to 2 minutes, scraping up any browned bits from the base of the pan. Stir until the wine is mostly absorbed.
6. Add about a third of the hot stock and simmer, stirring often, until the rice looks creamy and the liquid has thickened. Continue adding stock a ladleful at a time, keeping the rice at a steady simmer and stirring regularly, until the grains are tender but still hold their shape and the texture is loose and spoonable, 16 to 20 minutes total.
7. Season with the remaining salt and the black pepper. Finely chop the parsley and stir it through with the remaining 1 tbsp olive oil, then serve straight away while it is still meloso and glossy.

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