Thick rice with picornells and truffle


To prepare the rice

  • 50 gr of cream cheese
  • Classic sauce (20 gr onion, 30 gr tomato, 10 ml white wine, 0.5 gr salt and 0.5 gr sugar)
  • 35 gr of native mushrooms (picornells)
  • 100 gr of steamed rice (round grain rice)
  • 125 g of chicken stock
  • 7 gr of fresh truffle

To complete the rice

  • 10 gr of butter or Extra Virgin Olive Oil (to grease the rice)
  • 20 gr of mahonés cheese
  • 50 ml of cooking cream 15% m.g.
  • 1 tbl of fresh truffle


  1. Make the free-range chicken stock. Reduce to ≤3°C and set aside.
  2. Poach the onion until it caramelises, add the tomato, evaporate the liquid and add the wine in 3 lots so that the saucepan is reduced 3 times. This way the result will be an intense sauce. Reduce to ≤3°C and set aside.
  3. Mix all of the ingredients in a bowl until a homogeneous mixture is achieved. Apply the vacuum in stages in order to stabilise the liquid.
  4. Put the mixture into a vacuum bag and apply the maximum vacuum.
  5. Cook at 95°C (203ºF) in the SmartVide for 35 minutes.
  6. Reduce to ≤3°C and set aside. This way, a shelf life of 42 days is achieved and elaboration during service is simplified.
  7. Set aside until ready for use.

To complete the rice:

  1. To regenerate it, open the vacuum bag with the help of some scissors and pour the mixture into a saucepan. Add the cream, the grated cheese and the butter, keep the mixture on the heat and add salt and pepper. The rice is ready to serve up to your taste.


  1. Steamed round grain rice is used given the unsuccessful results obtained with other types of rices.
  2. It is very important to stabilise the liquid in order to extract as much air as possible and, this way, obtain the perfect vacuum for cooking.
  3. Picornells, Majorcan mushrooms.