Lovely autumn flavours in this simple wild rice recipe by José Pizarro.
Wine Suggestion: this works well with elegant, light to medium bodied reds with an earthy twist. Pinot Noir and Nebbiolo are classic choices, however we went with Frasca la Guaragna's Barbera d'Asti with it's lower tannins but fresh acidity, brambly flavours and earthy spices brought out the mushroom flavours delightfully.
Wild Mushroom Rice - serves 4 to 6
- 10g dried porcini
- 50ml olive oil
- 2 banana shallots, peeled and finely chopped
- 250g mixed wild mushrooms, roughly rip any large ones
- 300g bomba rice
- 100ml dry white wine
- 800ml good chicken stock
- a squeeze of lemon juice, to serve
- 30g manchego cheese, shaved, to serve
- best extra virgin olive oil, to serve
Put the dried porcini into a small bowl and cover with 100ml of just-boiled water. Set aside for at least 10 minutes.
Put the olive oil into a sauté pan and gently fry the shallots for about 5 minutes, or until soft. Increase the heat a bit, then add the fresh mushrooms and fry for 4-5 minutes or until nicely browned.
Add the rice and stir until it glistens with the oil, then add the wine and let it bubble for a minute. Add the stock, season generously, then simmer and cook for 15-20 minutes, stirring now and then, until the rice is tender but still soupy.
Drain the soaking porcini and reserve the liquid. Add the porcini and 50ml of the soaking liquid to the rice, then cook for 1 more minute before removing from the heat.
Stir in a squeeze of lemon juice, then divide between warm bowls and top with the manchego shavings and a good glug of your best olive oil.
(Original recipe by José Pizarro in the Guardian, 1 Oct 2024.)
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