1 cup of rice
250g of fresh mushrooms or 15g of dried mushrooms
4 tablespoons of olive oil
4 tablespoons of butter
30g of salted pork picced
450g of chopped onions
12 cups of chicken giblets, coarsely chopped
6 chicken breasts, finely chopped
2 sprigs of rosemary, minced
1 tomato, peeled and diced
4 cups of hot chicken broth
salt and black pepper to taste
Parmesan cheese, grated
1 cup of rice
250g of fresh mushrooms or 15g of dried mushrooms
4 tablespoons of olive oil
4 tablespoons of butter
30g of salted pork picced
450g of chopped onions
12 cups of chicken giblets, coarsely chopped
6 chicken breasts, finely chopped
2 sprigs of rosemary, minced
1 tomato, peeled and diced
4 cups of hot chicken broth
salt and black pepper to taste
Parmesan cheese, grated
Let the rice soak in warm water for 15 minutes
Drain
Slice the mushrooms into thin strips and chop the stems
If using dried mushrooms, let them soak in warm water for 15 minutes
Drain, reserve the liquid, and chop
In a skillet, combine the olive oil, butter, and pork picced
Heat until the pork is lightly browned
Add the onions and cook slowly until they are lightly caramelized
Add the chicken giblets and breasts
Cook for 10 minutes, stirring occasionally
Add the rosemary and tomato
Cook for an additional 2 minutes
Add the rice to the skillet and stir well
Cook for 2 minutes, then add 3 cups of hot chicken broth
Stir well
Cover and cook for 17 minutes, stirring occasionally
If necessary, add more chicken broth
Check the seasoning; often no salt is needed
After cooking, remove from heat, sprinkle with Parmesan cheese, and serve immediately
Serves 4 to 6 people.
