Rice with Iberian pork, mushrooms and foie gras - Gastronomy Diary: Cooking, wine, gastronomy and gourmet recipes
Rice is a cereal of paramount importance for human nutrition, as it is a staple food in the diet of more than half of the world's population, especially in underdeveloped or developing countries.
Its origins lie in Asia, probably India, more than 10,000 years ago, although it was in China where its cultivation and domestication began. From these Asian countries, rice arrived in Spain around 800 BC with the Muslim invasion, and from there it spread to Mediterranean Europe, being cultivated also in Greece, Turkey, Romania, Hungary, and Italy, and later to the Americas.
Over time, new varieties of rice have emerged, and currently there are more than two thousand varieties of rice in the world, although only some are cultivated, such as short, medium or long grain white rice, brown rice, parboiled rice, round grain rice, glutinous rice or aromatic rices, all of which in the kitchen give rise to dishes as tasty as this Rice with secreto, mushrooms and foie gras, a recipe offered by Arroz La Fallera.
Rice with Iberian pork, mushrooms and foie gras
INGREDIENTS
- 300g of round rice
- 500g of Iberian secreto
- 200g of mixed mushrooms
- 800 ml of beef broth
- 2 duck foie gras loins
- 1/2 fresh onion
- 1/2 red bell pepper
- 1 teaspoon of sweet paprika
- 100g of crushed tomatoes
- 15 strands of saffron
- Extra virgin olive oil
- Shall
ELABORATION
In the paella pan we are going to use, we brown the foie gras on each side until it is well sealed, then we remove it and set it aside.
In the same paella pan, using the foie gras juices, brown the Iberian pork cut into bite-sized pieces. Once browned, move the pieces to the sides of the pan and add the sliced mushrooms, lightly browning them. Add the chopped onion and red bell pepper and sauté until softened.
Add the sweet paprika, stir and cook for a couple of seconds carefully so that it doesn't burn, and then pour in the crushed tomato and mix it well with the vegetables.
Let the tomato reduce completely, then add the rice and sauté for 2 minutes to allow it to absorb the flavors. Add the hot beef broth to the rice, mix well, and when the broth begins to boil, add the saffron threads that have been previously infused in a little hot broth.
Cook the rice over medium heat for 16 minutes, and when there are 3 minutes left, place the browned foie gras on top of the rice. Once the rice is cooked, remove the paella pan from the heat and let it rest for a few minutes. Garnish with chopped chives before serving.
