Mountain rice with pork rib, sausages and mushrooms

• 90 grams per person of rice
• Pork rib
• Sausages
• Sofrito: Green and red pepper, shallot, leek, artichokes, grated tomato, bacon, splash of white wine.
• Mushrooms: Whatever you fancy, this one has “Revozuelos”, Trumpets of Death and Reig’s eggs.
• EVOO, Salt, Pepper, Saffron (in this case infused), Rosemary, Arugula.
• Mushroom broth (2 and a half parts for 1 rice): A piece of leek, 2 garlic, a bay leaf, a branch of parsley, a branch of thyme, mushrooms, oil, salt, 1 liter of water.

1. We started to cook the pork rib with four mushrooms with a little oil.
2. Then we will remove and keep the mushrooms aside to put them at the end.
3. Add the sausages to cook with the pork rib.
4. Once the ribs and the sausages are made, we will set them aside on a separate plate.
5. We will start making the sauté, we will add to the pan: Green and red pepper, onion and leek chopped into small cubes.
6. Then add the artichokes, and add oil if necessary.
7. Let the sofrito simmer cook for 7 minutes, stirring constantly.
8. We will add the grated tomato and bacon and let it cook for 10 minutes on a slow fire and in the meantime we will constantly stir.
9. Next we will add the mushrooms in the following order: The “Revozuelos”, Reig’s Eggs and Trumpets of Death.
10. We also add back the sausages and pork rib we had reserved.
11. Let’s add the rice.
12. We will heat the broth (pre-prepared) in a separate pot, and add it to the pan then add the rice.
13. We will leave it alive for 7 minutes and 10 minutes on slow fire.
14. Once ready, we will stop the fire and add the rosemary and burn the rosemary with a gun and let the rice rest by covering the pan.
15. To finish we will add the arugula rice on top.

Blanc de Noirs I CAVA RESERVE BRUT

A different and surprising interpretation of the Pinot Noir. A very delicate and special elaboration: Manual grape harvest and soft pressed to avoid the coloring of the must. Subtlety, depth and sustained freshness. Temperament in pure state.