Risotto with spinach, mushrooms and sobrasada
35 MINUTES • 4 PEOPLE
- 100 g of Sobrasada de Mallorca El Zagal de Pork Negro150 g of clean mushrooms and cut into small pieces (take advantage of the mushrooms of each season or use cultivated mushrooms) 1 ripe tomato, peeled and cut into small pieces1 onion, finely cut1 dl of olive oil2 cloves garlic 1 bunch of spinach cleaned and cut into regular pieces 400 g of rice Salt and ground black pepper Half a tablespoon of marjoram 1.5 liters of vegetable broth 1 tablespoon of grated Parmesan cheese
Arrange the olive oil to heat in a saucepan. Sauté the onion and garlic. Add the mushrooms. Add the tomato, sobrasada and marjoram. Season with salt and pepper. Cook for five minutes with moderate heat. Sauté the rice for about three minutes. Pour half a liter of boiling vegetable broth. Add more broth several times during cooking as the rice absorbs the liquid. Add the spinach in three minutes to finish cooking the rice. Add the grated cheese. Remove the casserole from the heat. Let the rice rest for a few minutes before serving.