- 2c high-quality arborio or paella rice
- 2 pinches saffron threads
- 2 qts stock
- 4T sweet butter
- 1c mirepoix vegetables w/ pumpkin diced
- 2c wild mushrooms
- 1/4 c mascarpone
- Dry sheep's milk cheese for grating
- 2 bay leaves
- Sea salt
- Black pepper
- Amontillado or dry vermouth
Arroz con Setas
Chef Tomas Rahal hosted us at his beloved Belmont restaurant, MAS Tapas. Try out his recipe for arroz con setas cooked in a BC cassoulet.
Clean mushrooms, mirepoix, pumpkin, use scraps to make a stock with bay leaf. Bring to a low simmer for 30 min, allow to rest 30 min before using
Toast saffron over low heat quickly turning until dry enough to pulverize to powder
Use 1/2 butter to sautée mirepoix and pumpkin until softened, add bay leaf rice, turn frequently for 5 min, add 1/2 stock, continue stirring.
Add saffron, continue stirring.
When stock has absorbed, add a healthy splash of sherry or vermouth, add remaining stock, stirring constantly.
Season with salt/pepper, add remaining butter.
Turn down to medium heat, stir constantly until stock is mostly absorbed turn off. Permit to rest before serving. Should be creamy, slightly wet, you should add fresh thyme, mascarpone or créme fraîche before serving.
Grate over nice dry cheese like Manchego or Pecorino. Pair with dry, floral Rueda, Viura, or Oloroso Sherry.