Shrimp and Mushroom Doria, Baked Rice with Cream Sauce

What you need

• 150 g (3/4 cup) short-grain rice, rinsed
• 1 small onion, finely chopped, divided
• 50 g (3 tbsp) butter, divided: 20 g for the rice, 30 g for the sauce
• 150 g (5 oz) peeled raw shrimp, tails removed, cut in half if large
• 100 g (3 1/2 oz) button mushrooms, sliced
• 30 g (1/4 cup) all-purpose flour
• 300 ml (1 1/4 cups) whole milk
• 100 ml (1/3 cup) heavy cream
• 80 g (3 oz) swiss cheese, grated
• salt, to taste
• white pepper, to taste

Method

Restated from the original video

1. 1

   Cook the rice in 200 ml of water: bring to a boil in a covered pot, reduce to low and cook until the water is absorbed, 12-15 min. Rest it covered for 10 min.

2. 2

   Melt 20 g of the butter in a frying pan over medium heat. Cook half of the onion until soft and translucent, 3-4 min.

3. 3

   Add the rice with a pinch of salt and stir for 2 min so every grain is coated in butter. Spread it in two shallow baking dishes.

4. 4

   Melt the remaining 30 g butter in a saucepan over medium heat. Cook the rest of the onion until soft, 3 min. Add the mushrooms and cook until their liquid has evaporated, 4-5 min.

5. 5

   Add the shrimp and cook, stirring, until pink and cooked through, 2 min. Scoop the shrimp and mushrooms into a bowl, leaving the butter in the pan.

6. 6

   Sprinkle the flour into the pan and stir for 1 min over low heat without browning.

7. 7

   Pour in the milk in 3 additions, whisking smooth after each, then add the cream. Simmer, stirring, until the sauce coats a spoon, 5-6 min.

8. 8

   Fold the shrimp and mushrooms back into the sauce. Season with salt and white pepper.

9. 9

   Heat the oven to 220 °C (425 °F).

10. 10

    Spoon the sauce over the rice and scatter the cheese on top.

11. 11

    Bake until the sauce bubbles and the cheese is spotted brown, 12-15 min. Let it stand for 3 min, then serve straight from the dish.

Imported from oishibook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.