Calasparra rice with wild mushrooms, Jerusalem artichokes & Rosemary Manchego - Estrella Galicia UK
From Michelin-starred Nieves enjoy this winter warmer dish.
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Ingredients
- 240g Calasparra rice
- 400g wild mushrooms, cleaned
- 200g Jerusalem artichokes, pealed and cut into small cubes
- 8 tbsp, chopped chives
- 8 tbsp, chopped shallots
- 1.6L chicken stock
- 40g unsalted butter
- 1 radicchio leaves, sliced (julienne)
- 80g rosemary manchego
- 1 lemon zest
- 80ml olive oil
- 20ml moscatel vinegar
- Salt
- pepper
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