Mellow Rice with Cheek Time Time: 3 h. Where La Hacienda de la Llorea Golf Ingredients Rice Pork cheeks Boletus Trigueros Smoked cheese from Pría Meat stock (cheeks) Preparation Stew the cheeks, chop and set aside. Concentrate the cooking broth. Put the finely chopped wild asparagus and mushrooms in a pot and fry them with a little oil. Add the rice and gradually add the stock. When the rice is al dente, add the cheese and cook for a further two minutes. Season with salt and pepper. Place the pieces of cheeks on top and decorate with the tips of wild asparagus. Usar un buen arroz tipo Calasparra o Bomba. Y hacer un buen caldo del guiso de las carrilleras. Difficulty High