Ingredients Jump to Instructions ↓

  1. 6 1 lb/500 g mixed mushrooms

  2. 2 cloves garlic, finely chopped

  3. 1 onion, finely chopped

  4. 4 tbsp extra-virgin olive oil

  5. 8 oz/250 g peeled plum tomatoes, coarsely chopped

  6. 1 tbsp finely chopped parsley

  7. 2 1/4 cups/450 g short-grain rice

  8. 2 eggs, lightly beaten

  9. 1 cup/125 g freshly grated Pecorino cheese

  10. 1 cup/125 g fine dry bread crumbs

  11. salt and freshlyground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 400°F/200°C/gas 6. Butter a baking dish.

  3. Clean the mushrooms, wiping them with a damp cloth. Slice thinly. Sauté the garlic and onion in 2 tablespoons ofoil in a frying pan over low heat until the garlic is pale gold.

  4. Add the mushrooms, tomatoes, and parsley. Cook the rice in a large pot of salted, boiling water for 12-15 minutes, or until tender.

  5. Drain well and transfer to a large bowl. Mix in theeggs and half the Pecorino.

  6. Spoon half of the rice mixture into the prepared baking dish. Top with half of the mushroom sauce. Cover with the remaining rice.

  7. Sprinkle with the bread crumbs and the remaining Pecorino. Season with pepperand drizzle with the remaining oil.

  8. Bake for 15-20 minutes, or until golden on top. Serve hot.


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