Creamy rice with “torta del Casar” and truffle
Recipe of creamy rice with” torta del Casar” cheese and truffle of the book “Gusto y gustos de Extremadura” by Marina Domecq (text), Toño Pérez (recipes) and Tayo Acuña (photographs), edited by Iberdrola and Caja Extremadura.
INGREDIENTS (4 people)
- 300g of rice pump
- Six chopped shallots
- A deciliter of cream
- Three deciliters of broth
- Thirty grams of butter
- 60g of “Tosta del Casar” cheese- 1cl. olive oil
- A spoonful of cream
- Eight medium black truffles
- Eight tablespoons perigueux sauce
PREPARATION
Sauté the chopped shallots with olive oil in a pan; Add the rice and fry, as we cook the rice, gradually dipping with the cream. Once cooked and out of the fire add four of the eight well-chopped truffles, the broth of the meat, the butter and the cake of the Casar; Stir until all is well and finally grind with salt.