- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“A classic of Brazilian restaurants, arroz à piamontese brings together grains cooked in aromatic broth wrapped in cream, grated parmesan, and mushroom slices in butter. It is worth preparing to transform regular rice into an exquisite and very creamy side dish.”
What you need to know
- O arroz deve cozinhar no caldo de galinha até ficar al dente antes de receber o creme para manter a estrutura dos grãos
- O creme de leite e o parmesão ralado devem ser incorporados em fogo baixo para derreter o queijo sem queimar o fundo
- Os champignons devem ser fatiados e dourados à parte na manteiga para realçar seu sabor terroso e textura firme
Ingredients
Main
- 1 cup of white rice
- 2 cups of chicken broth
- 1/2 cup of cream
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of sliced mushrooms
- 2 tablespoons butter
- Salt and pepper to taste
- Use long-grain rice for looser results.
- If you prefer, add shredded chicken breast for a more complete dish.
- Try adding peas for a touch of color and flavor.
- For a vegetarian version, do not add the chicken broth, substituting with vegetable broth.
- The dish is also delicious with a touch of nutmeg.
Instructions
Principal
- In a pan, melt the butter over medium heat and add the rice, sautéing for about 2 minutes.
- Add the chicken broth and let it cook for 15 minutes or until the rice is soft and the liquid has evaporated.
- Meanwhile, in a skillet, saute the mushrooms until they are soft.
- As soon as the rice is cooked, mix in the heavy cream and parmesan cheese, stirring until it reaches a creamy consistency.
- Incorporate the mushrooms into the rice mixture, adjusting salt and pepper to taste.
- Let it cook over low heat for another 5 minutes to heat the ingredients well.
- Turn off the heat and serve in a deep plate.
- Decorate with a little more parmesan cheese on top and serve hot.
Chef's tips
- Utilize queijo parmesão ralado na hora para obter uma fusão sedosa e evitar que o arroz fique com textura granulada
- Sirva imediatamente após finalizar o prato, pois o amido do arroz continua absorvendo a umidade do molho ao esfriar
- Se o arroz secar demais na panela antes de servir, adicione 2 colheres de sopa de leite quente para retomar a cremosidade
Variations
- Acrescente meia xícara de ervilhas frescas cozidas ao final para trazer pontos de cor verde vibrante e frescor ao prato
- Adicione frango desfiado refogado ou cubos de presunto cozido para transformar o acompanhamento em refeição única
- Finalize o prato com uma pitada sutil de noz-moscada ralada na hora para enriquecer o aroma do molho lácteo
Substitutions
- O caldo de galinha pode ser substituído por caldo de legumes caseiro para uma versão vegetariana do prato
- Os champignons fatiados em conserva podem ser trocados por cogumelos Paris frescos ou cogumelos shimeji salteados
- O queijo parmesão pode ser substituído por queijo gouda ralado fino ou queijo provolone suave
How to store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, take to the pan over low heat with a drizzle of warm milk or broth, stirring until it regains the creamy texture.
Can it be frozen?
Do not freeze the rice à piamontese, as the heavy cream curdles and the rice loses its soft consistency when thawed. Prepare the necessary portions for immediate consumption.
What to serve with
Traditional partner for filet mignon with Madeira sauce, grilled chicken medallions, or beef scallops. Pairs well with a medium-bodied dry red wine like Cabernet Sauvignon or full-bodied grape juice.
Frequently asked questions
Can I use boxed heavy cream in this recipe?
Yes, the boxed heavy cream works very well, but add over low heat without letting it boil vigorously to maintain the silky texture.
Why should the Piamontese rice be served immediately?
The heavy cream and rice starch continue absorbing liquids off the heat; if it cools, the dish loses its velvety consistency and becomes dry.
How to prevent the parmesan cheese from clumping in the hot rice?
Grate the parmesan cheese very finely and mix it beforehand with the heavy cream before pouring it over the hot rice with the heat already turned off.
Which rice is better: long-grain or arborio?
The traditional Brazilian recipe uses well-cooked long-grain rice in the broth; the arborio rice results in a risotto-like texture, which is also good.
