Creamy rice with ham and botifarró
For the rice
400 g. Japonica rice1 l. chicken stock2 spoonfuls of butter1 chopped onionSalt White pepper80 ml. white wine100 g. grated semi cured Mahon cheese2 dessert spoons single cream100 g. cured serrano ham100 g. botifarró (black pudding)
For the salad
24 cherry tomatoes24 sprigs of lamb's lettuce1 dessert spoon extra virgin olive oilOreganoSalt8 Quely Palitos made with olive oil
For the decoration
Sprigs of chervil
400 g. Japonica rice1 l. chicken stock2 spoonfuls of butter1 chopped onionSalt White pepper80 ml. white wine100 g. grated semi cured Mahon cheese2 dessert spoons single cream100 g. cured serrano ham100 g. botifarró (black pudding)
For the salad
24 cherry tomatoes24 sprigs of lamb's lettuce1 dessert spoon extra virgin olive oilOreganoSalt8 Quely Palitos made with olive oil
For the decoration
Sprigs of chervil
For the rice
Heat the stock. Brown the onion in a spoonful of butter, season with salt and pepper and add the rice.Gently fry for a minute.Gradually pour in the white wine, and then the stock.When it is half cooked, add the cured ham and the botifarró.When the rice is done, remove it from the heat and add the rest of the butter, the cheese and the cream.
For the salad
Cut the cherry tomatoes in half, dress them with salt, oregano and olive oil and do the same with the lamb's lettuce.
Assembly of the dish
With the aid of a deep chef's ring positioned on the plate, plate up the creamy rice.Place the tomatoes, the lamb's lettuce and the Quely Palitos on one side and decorate with sprigs of chervil.
