Boletus Country Rice
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Cook time: 
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Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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 .
  2. Cut the mushrooms into thin slices and sauté in the oil until golden brown. Reserve.
  3. In the same oil, poach the garlic, carrot, peppers and pieces of mushrooms all cut into small cubes (brunoise).
  4. While the vegs are cooking, boil the broth with the boletus powder/pieces.
  5. Add the tomato and paprika to the vegetables.
  6. Add the rice, sauté for a minute and add the oloroso wine.
  7. Let the alcohol evaporate and pour the steaming broth.
  8. Bring to a boil, taste and adjust the salt.
  9. Cover the pot, cook over medium heat and ten minutes later, add the romanesco florets without stirring or touching the rice.
  10. Five minutes later, add the mushrooms on top, put out the fire and cover the casserole.
  11. Serve during the following 5 minutes.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/boletus-country-rice/