Rice With Porcini And Tomatoes

Preparation:

Preparation: Scald the tomatoes in boiling water, peel them, remove the seeds and mince the pulp. In a saucepan with the olive oil and half the butter, brown the minced garlic and the sliced onion over medium heat for a few minutes. Then add the tomato pulp and the basil, season with salt and pepper and cook over a low heat in a covered container for about 20 minutes. After this time, put the porcini mushrooms, peeled and sliced, and the parsley into the saucepan and cook for another hour. Boil the rice al dente in a saucepan with boiling salted water, drain it and place it in a hot serving dish. Incorporate the rest of the butter and the cheese, then dress it with the prepared sauce and serve.