I love cooking rice, from paella to soupy stews and everything in between. What I enjoy most, though, is when a rice dish is seasonal and designed for sharing and bringing people together. Today’s recipe highlights autumnal wild mushrooms, and it’s essential to balance the texture and flavour of the rice and stock. A top-quality stock is crucial here, too, so I’d really recommend making your own or buying the best you can afford. Due to droughts in parts of Spain, some autumn mushrooms are unobtainable this year, so I’ve suggested using dried porcini instead.
Wild mushroom rice
This makes a great vegetarian main, as well as a delicious side.
Prep 10 min
Steep 10 min
Cook 35 min
Serves 4-6
10g dried porcini
50ml olive oil
2 banana shallots, peeled and finely chopped
250g mixed fresh wild mushrooms, such as chanterelles, girolles, chicken of the woods, roughly ripped 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
Put the dried porcini in a small bowl, pour over 100ml just-boiled water and leave to stand for at least 10 minutes.
Put the olive oil in a saute pan on a medium-low heat, then gently fry the shallots for five minutes, until tender. Turn up the heat a little, add the fresh mushrooms and fry for four or five minutes, until nicely golden brown.
Add the rice, stir it in the oily juices to coat, then add the wine and leave to bubble for a minute. Pour in all the stock, season generously, then turn down the heat to a simmer and cook, stirring occasionally, for 15-20 minutes, until the rice is tender but still quite soupy.
Drain the rehydrated porcini, reserving their soaking liquid, then stir them into the pot with 50ml of their liquor. Cook for just a minute more, then turn off the heat.
Stir in a squeeze of lemon juice, then spoon into bowls, top with the cheese shavings and a drizzle of extra-virgin olive oil, and serve.
