Boletus Country Rice
Author: TQC
Prep time:
Cook time:
Total time:
Serves: 4
- ½ lb of boletus (3/4 pieces) (fresh or frozen)
- 1 oz. of boletus powder (or pieces of dry boletus)
- 3 tablespoons of olive oil EVOO
- 1 red pepper
- 1 green pepper
- 1 medium carrot
- 2 tablespoons of crushed tomato.
- 3 garlic cloves
- ½ tablespoon of smoked paprika
- 1 glass of oloroso (125 ml)
- ½ lb ground rice
- 6½ cups of vegetable broth (1500 ml)
- ½ lb romanesco cut into florets (one small romancesco)
- Sea salt
- Clean the mushrooms and cut through the middle of the foot leaving four whole pieces without defects. Save the cuts and small pieces for the .
- Cut the mushrooms into thin slices and sauté in the oil until golden brown. Reserve.
- In the same oil, poach the garlic, carrot, peppers and pieces of mushrooms all cut into small cubes (brunoise).
- While the vegs are cooking, boil the broth with the boletus powder/pieces.
- Add the tomato and paprika to the vegetables.
- Add the rice, sauté for a minute and add the oloroso wine.
- Let the alcohol evaporate and pour the steaming broth.
- Bring to a boil, taste and adjust the salt.
- Cover the pot, cook over medium heat and ten minutes later, add the romanesco florets without stirring or touching the rice.
- Five minutes later, add the mushrooms on top, put out the fire and cover the casserole.
- Serve during the following 5 minutes.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/boletus-country-rice/
3.5.3251