Arroz meloso de setas con trufa y lascas de ahumado de Pría

Go to Image Mellow rice with mushrooms, truffle and Pría smoked mushroom flakes
Where

Serves 4:

  • 100 ml. olive oil
  • 900 ml. of clean chicken stock
  • 400 gr. of bomba rice
  • 300 gr. of mushrooms to taste
  • 100 gr. of foie
  • Toasted saffron strands
  • 50 gr. of cured Afuega'l Pitu cheese
  • Grated truffle

In a polished iron paella pan, add the oil and remove the bitterness by frying a piece of bread beforehand. Next, sauté the mushrooms and add the saffron.

Leave to poach over a low heat and add the foie. When it is melted, add the chicken stock and bring to the boil, at which point add the rice and spread it well in the paella pan. We wait for it to come to the boil again and then the 2-minute countdown begins, at the end of which, we pass it to the oven, preheated to 210º, where we leave it for exactly 15 minutes.

When serving, sprinkle a little grated truffle on top and, if desired, some cheese slices.

The times and the amount of broth may vary slightly but significantly.