“Risotto” with spinach, mushrooms and Sobrasada
100 g Majorcan sobrasada
150 g mushrooms, rinsed and roughly chopped (we recommend using seasonal or cultivated mushrooms)
1 ripe tomato, peeled and roughly chopped
1 onion, finely chopped
1 dl olive oil
2 cloves garlic
1 bunch spinach, rinsed and chopped
400 g rice
Salt and ground black pepper
½ spoonful marjoram, finely chopped
1.5 litres vegetable stock
1 spoonful grated Parmesan cheese
Gently heat the olive oil in a saucepan. Sauté the onion and garlic. Stir in the mushrooms, tomato, sobrasada and marjoram and then add salt and pepper. Cook on a gentle heat for five minutes and then 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 and remove from the heat.
Allow the rice to settle for a few minutes before serving.
Preparation time: 35 minutes.