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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


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.


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