Creamy rice with pork secreto, pumpkin and saffron milk caps
Total time1 h 5 min Preparation 20 min · Cooking 43 min · Resting 2 min How this time is calculated
Preparation excluding the indicated waiting: 20 min · Cooking: 43 min · Resting: 2 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation 20 min · Cooking 43 min · Resting 2 min How this time is calculated
Preparation excluding indicated waiting: 20 min · Cooking: 43 min · Resting: 2 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Rice dish · Main course
Lunch
1 to 2 hours
Method
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Cut the Iberian pork secreto into 2 cm pieces. Peel and deseed the pumpkin and cut into 1–1.5 cm cubes. Carefully clean and chop the saffron milk cap mushrooms. Finely chop the red onion and garlic. Pick the thyme leaves and chop the parsley.
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Heat all 1.4 litres of meat stock. Set aside 100 ml and add the lightly crushed saffron; leave to infuse while making the sofrito. Reserve another 100 ml of hot stock to adjust the final texture, leaving 1.2 litres for the initial cooking.
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Heat the extra virgin olive oil in a wide casserole, approximately 28 cm across. Season the pork with some of the salt and the black pepper. Brown over medium-high heat for about 5 minutes, without crowding, then remove to a plate with its juices.
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Lower to medium-low heat and soften the red onion for about 7 minutes, stirring. Add the garlic and cook for 1 minute without letting it burn.
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Add the mushrooms and sauté for about 5 minutes, until much of their liquid has evaporated. Pour in the sweet wine and boil for 2 minutes. Add the crushed tomato and thyme and reduce for about 5 minutes to make a concentrated sofrito.
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Return the pork and its juices to the casserole. Add the pumpkin and round-grain rice and stir for 1 minute to coat with the sofrito.
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Pour in the 1.2 litres of hot stock and the 100 ml saffron infusion. Bring to a boil and cook uncovered over a gentle-medium heat for about 16–18 minutes, also following the rice packet. Stir gently occasionally. Towards the end, gradually add the remaining 100 ml stock: the rice should be moist with lightly thickened liquid between the grains, rather than dry. Check that the rice and pumpkin are tender and the pork is cooked through. Adjust the remaining salt to suit the stock.
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Remove from the heat, add the chopped parsley and rest uncovered for just 2 minutes. Serve immediately while the rice is still loose and creamy.
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