Ingredients

  • 100 g steamed rice
  • 125 g chicken stock
  • 1 onion
  • 1 carrot
  • 2 mini corns
  • 1 romanesco broccoli
  • 1 assorted field mushrooms
  • 1 tomato
  • 40 g white wine
  • 5 g paprika
  • 4 wild asparagus
  • salt
  • Pepper
  • 1 garlic clove

Preparation

We’ll begin by making the sauce. To do this, add the onion, carrot, the asparagus stalks and garlic. Once the ingredients have poached, add the wine and reduce the mixture.

Then, fry the paprika and add the crushed tomato. When the sauce is ready, cool it in the blast chiller and pack it together with the rice and the stock. Cook the mixture in the SmartVide at 95º for 35 minutes.

Whilst the rice cooks, blanch the rest of the vegetables and put them aside. Also, sauté the mushrooms with the blanched vegetables. Once the rice is cooked turn it into a bowl and, using a spoon, mix everything together, adding a little oil. Serve the rice and place the vegetables on top. Finish with a drizzle of olive oil.

In this recipe the vacuum will enable us to obtain an optimum cooking point and, what’s more, we will have measured portions of rice.