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“Rissoto" with spinach, mushrooms and sobrassada

 arros amb espinacsIngredients:

  • 100g Majorcan sobrassada 
    • 150g mushrooms, rinsed and roughly chopped (we recommend using seasonal or cultivated mushrooms).
    • 1 ripe tomatoe, peeled and roughly chopped.
    • 1 onion, finely chopped.
    •  1dl olive oil.
    • 2 cloves garlic.
    • 1 bunch of spinachs, rinsed and chopped.
    •  400g rice.
    • Salt and ground black pepper.
    • 1/2  spoonful marjoram, finely chopped.
    • 1.5 litres vegetable stock
    • 1 spoonful grated Parmesan cheese

 

Method: 

  • Gently heat the olive oil in a saucepan.
  • Sauté the onion and garlic.
  • Stir in the mushrooms, tomato, sobrassada and marjoram
  • Add salt and pepper.  Cook on a gentle heat for five minutes.
  • Add the rice, stirring for approximately three minutes.
  • Pour ½ litre of boiling vegetable stock
  • Gradually add more stock during cooking as the liquid is absorbed by the rice
  • Add the spinach three minutes before the end of the cooking.
  • Sprinkle the grated cheese..
  • Remove from the heat.
  • Allow the rice to settle for a few minutes before serving.
  • Preparation time: 35 minutes

 

    (Recipe from the Regulator Council of the Majorcan Sobrassada webpage.)

    culana 1 inferior web 1000

    sobrassada inferior web 1000  

    llangonissa part inferior