13/07/2016
The chef at Cullera de Boix, Xavier Matarrodona, explains step by step how to prepare this delicious recipe in the following video. This restaurant is one of the best place in Barcelona to eat a paella.
In less than three minutes, you can learn the steps to achieve a risotto dish that will leave your diners speechless. The chef at Cullera de Boix, Xavier Matarrodona, explains in this video one of the recipes you can find in the three group restaurants and which was been published in the CUINA magazine.
“The main feature of Cullera de Boix isrice; we have been preparing it for many years now and are known for that”, Matarrodona emphasises in the video, where he also notes that, in addition to the paella and rice dishes, customers will find in the menu recipes like this risotto with morels and chanterelles.
The recipe includes three steps: preparing the products, the risotto and the broth. This last point should be done before you start preparing the recipe. The chef suggests you make a broth with chicken and vegetables, add a touch of white wine and let it boil for approximately an hour and a half.
To prepare the risotto products, the first step is to hydrate the mushrooms with water, whenever you are using dried ones. Then, peel and chop the onion and leek into small pieces: use double the amount of onion than leek. Then, the onion is cooked in a pan with oil. Once browned, add the leek. When everything is cooked, add white wine to reduce it.
Then, add the rice and stir for two minutes. The rice must be wet. Now, we slowly add the broth we have prepared in three times, every time it has been fully absorbed. We cook everything over low heat.
When the rice is done – after about 15-20 minutes, add the butter, the mascarpone, the Idiazábal cheese and mix everything together. Once plated, we put the parmesan crisp and roasted almonds on top of the risotto. Enjoy your meal!
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