Rice with ceps & artichokes

Rice with ceps & artichokes

By
From
Catalonia
Serves
6-8
Photographer
Laura Edwards

Normally I would make this recipe with cuttlefish, ceps and artichokes. However, the ceps and artichoke are a delicious combination, and make this dish something that is particularly enjoyable for my vegetarian friends. If you fancy adding some meat, finely slice some pancetta Ibérica, and add it at the end of cooking so it melts – it’s just heaven on a plate!

Ingredients

Quantity Ingredient
100ml olive oil, for frying
2 onions, finely chopped
4 cloves garlic, crushed
400g bomba rice or other short-grain rice
250ml dry white wine
500ml porcini stock
500ml fresh chicken stock
10 baby artichokes, cleaned
200g fresh ceps, sliced

Method

  1. Heat a very large pan or paella pan over a low heat and add 75 ml of the oil. Gently fry the onion for 15 minutes until really soft. Add the garlic and rice and stir well to toast the grains for a minute or two.
  2. Heat the wine and stocks in a pan then pour into the rice. Season and stir then push the baby artichokes into the rice and leave to cook without stirring over a low heat for 20 minutes.
  3. Fry the ceps in the remaining oil and then nestle them into the rice towards the end of cooking for the last 5 minutes with another splash of stock. Serve straight away with crusty bread.
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