Vegetable and Mushroom Rice

Peel the shallot and chop very finely. Fry in a little butter until tender, add the rice. Cook briefly. Add the broth, cover and simmer for about 25 minutes. A the end of the cooking time, if necessary, drain the remaining liquid and leave uncovered. The rice should be firm and fluffy.

While the rice is cooking, cut the beans into 3 cm (approximately 1 inch) long pieces, blanch for 2 minutes in salted water. Drain and rinse in cold water. Rinse the broccoli, cut into florets, blanch 1 minute, drain and rinse in cold water. Wash the chilli, cut in half, clean and chop very finely. Rinse mushrooms, cut into slices and fry in butter. Add the chili pepper, fry briefly, then add beans and broccoli and cook for a few additional minutes.