200 g fresh mushrooms mixed (Portobello, Shiitake, or other varieties)
1 teaspoon cornstarch
1 sprig of fresh parsley
Instructions
Wash the rice in a bowl of water several times until the water is clear. Rinse and reserve in a strainer.
Infuse the saffron with three tablespoons of warm water in a cup. Soak cranberries in a bowl.
Heat three tablespoons of oil in the pot where you will prepare the rice. Over very low heat, fry the almonds until golden. Remove them, leaving the oil in the pot, reserve on a plate with kitchen paper and lightly salt them.
Pour the rice into the pot and over very low heat, stir until the grains are well coated with the oil. Add the broth (the same amount by volume as rice) and a pinch of salt and bring it to a boil over high heat. As soon as it starts to boil, lower the heat to minimum and cover the pot with the lid. Let it cook for 10 minutes.
Remove the lid and pour the saffron infusion with the strands over a quarter of the surface of the rice (see photo). Cover again and let it rest without heat for another 10 minutes.
While the rice is cooking, sauté the mushrooms in a frying pan with two tablespoons of oil over medium heat. When they begin to sweat add 100 ml of broth and a teaspoon of cornstarch. Mix well and let it cook over low heat for five minutes. Season with salt and pepper, sprinkle with chopped parsley and set aside.
Put the rice in a large bowl and with a spatula mix the white part with the golden part well. Let the steam air out well and add the almonds and cranberries. Mix well again.
Serve in a flat dish placing the mushrooms on top of the rice. Decorate with fresh mint leaves.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/saffron-rice-with-mushrooms/