José Pizarro, a dedicated chef with a passion for rice dishes, recently discussed a recipe that captures the spirit of autumn. “I find immense joy in cooking rice, whether it’s a vibrant paella or a warm, soupy stew. There’s something truly special about a seasonal rice dish meant for sharing,” he explained. His latest creation features wild mushrooms and highlights the significance of balancing the textures and flavors of both the rice and the stock.
Pizarro emphasizes that using high-quality stock is essential. He encourages home cooks to either prepare their own or find the best option available. “Due to droughts affecting some regions in Spain, wild mushrooms might be scarce this year, so I recommend using dried porcini as a substitute,” he suggested.
His wild mushroom rice recipe is incredibly versatile, serving as a delightful vegetarian main course or a delicious side dish. With just a handful of simple ingredients and minimal prep time, it’s an accessible choice for anyone looking to savor the flavors of fall.
**Here’s how to make it:**
– **Prep Time**: 10 minutes
– **Steep Time**: 10 minutes
– **Cook Time**: 35 minutes
– **Serves**: 4-6
**Ingredients**:
– 10g dried porcini
– 50ml olive oil
– 2 banana shallots, peeled and finely chopped
– 250g mixed fresh wild mushrooms (such as chanterelles, girolles, or chicken of the woods), roughly torn if large
– 300g bomba rice
– 100ml dry white wine
– 800ml good chicken stock
– Salt and black pepper
– A squeeze of lemon juice, to serve
– 30g manchego shavings, to serve
– Extra-virgin olive oil, to serve
**Instructions**:
1. Start by placing the dried porcini in a small bowl and covering them with 100ml of just-boiled water. Let them steep for at least 10 minutes.
2. In a sauté pan over medium-low heat, warm the olive oil and gently fry the shallots for about five minutes until they become tender. Slightly increase the heat, add the fresh mushrooms, and sauté for four to five minutes until they achieve a golden brown color.
3. Add the rice, stirring to coat it in the flavorful juices. Pour in the wine and let it bubble for a minute. Next, add all the stock, season generously with salt and pepper, then reduce the heat to a simmer. Cook—stirring occasionally—for 15 to 20 minutes until the rice is tender yet maintains a soupy texture.
4. Drain the rehydrated porcini, reserving their soaking liquid, and stir them into the pot along with 50ml of this reserved liquid. Cook for one more minute, then turn off the heat.
5. Finally, stir in a squeeze of lemon juice. Serve the dish in bowls, topped with manchego shavings and a drizzle of extra-virgin olive oil.
“This recipe is a true celebration of autumn’s bounty,” Pizarro noted, inviting everyone to gather around the table and enjoy this comforting dish with their loved ones.
