Creamy mushroom rice with manchego cheese

Heat the broth in a saucepan over medium heat.

Heat a large frying pan over medium heat with 2 tablespoons of olive oil.

Slice the washed, dried mushrooms a quarter inch thick; finely chop the onion and roughly chop the garlic.

Add the mushrooms to the hot oil and toss to coat; spread in a single layer and cook 3 to 4 minutes without stirring.

Stir, spread in a single layer again and cook another 4 minutes without stirring; remove and set aside.

In the same pan, add 2 more tablespoons of olive oil, then the onion and garlic; stir continuously 3 to 4 minutes until the onion is translucent.

Add the rice and the mushrooms, season with sea salt and black pepper, and stir continuously 1 to 2 minutes until the rice is lightly toasted.

Pour in the simmering broth; simmer about 15 minutes, stirring every 2 to 3 minutes to release the starch, until the rice is cooked through.

Off the heat, finely grate in the manchego and give a final mix; adding cheese at the end keeps the heat from breaking its fats out.

Serve topped with more grated cheese, cracked black pepper and fresh parsley.