CREAMY MUSHROOM RICE AND IBERIAN CHEEKS

PAIRING

A classic to accompany our chef's upgrade of this traditional proposal. The dense texture of the rice, the penetrating taste of the cheeks, and the aroma of damp earth from the mushrooms find the best accompaniment in the slightly bitter, roasted notes of this Crianza; a Matarromera Crianza;  a Ribera del Duero matured in oak barrel for twelve months, and culminated by the black fruit tone, characteristic of the Tinta Fina grape.

RECOMMENDED WINE

• MATARROMERA WINE RIBERA DEL DUERO D.O

• SEE DATASHEET0,75L

RECIPE

Ingredients for 4 people

1 onion / 50 g king trumpet mushrooms / 1 tbsp sweet and sour paprika / 0.1 g saffron / 1 ripe tomato / 400 g Bomba rice / 1.5 l meat stock / 20 g fried tomatoes / mild olive oil / 2 bay leaves / 10 g black pepper / 2 pieces of cheek meat / 4 wild asparagus

STEP 1

First, lightly fry the onion, and when this is done, add the mushrooms and then the paprika. When the sauce is right, add the natural tomato to deglaze everything, and finally, add a few spoonfuls of fried tomato, and season.

STEP 2:

Heat up the broth, and when it is hot, add the saffron and bay leaves. Weigh the rice and add it to the broth. The ratio of rice is 1/5 kg of Bomba rice to 1.5 litres of broth. Test the stock first before searing, and check the seasoning.

STEP 3:

After 15 minutes, try the rice, and depending on the hob heat and the liquid you have left, adapt the cooking process.

STEP 4:

3 minutes before the rice is ready, add the previously cooked cheek meat, and once off the heat, add the asparagus for them to heat up to the temperature of the rice. Let the rice rest for at least 5 minutes.