CREAMY RICE WITH SHREDDED PORK CHEEKS AND MORCILLA (SPANISH BLOOD SAUSAGE)
⬇️ INGREDIENTS ⬇️
- 160 g short-grain rice
- 200 g braised pork cheeks, shredded
- 75 g morcilla (Spanish blood sausage)
- 550 ml hot chicken stock
- 25 g braising liquid from the pork cheeks
- 50 g onion
- 5 g garlic
- 75 g grated tomato
- 10 g extra virgin olive oil
- 12 g cold butter
- Salt to taste
- 100–150 ml additional hot stock, reserved to adjust the consistency
METHOD
1. Make the sofrito: Gently sauté the finely chopped onion in the olive oil. Add the minced garlic and cook briefly. Stir in the grated tomato and simmer over medium heat until the excess moisture evaporates and the flavors concentrate.
2. Toast the rice: Add the rice to the sofrito and sauté for approximately 1 minute, stirring to coat the grains evenly.
3. Start cooking: Pour in the 550 ml of hot chicken stock. Cook over medium-high heat for the first 5 minutes, then reduce to medium heat and continue cooking according to the rice's recommended cooking time.
4. Add the morcilla: Approximately halfway through cooking, add the morcilla cut into small pieces. Stir gently as it breaks down and combines with the stock, adding flavor, body, and creaminess to the rice.
5. Add the pork cheeks: When 3–4 minutes remain, add the previously braised, heated, and shredded pork cheeks, along with the 25 g of braising liquid. Gently mix to distribute the meat without losing its texture.
6. Adjust the consistency: Gradually add more hot stock if necessary. The rice should be creamy, well-emulsified, and flowing—not dry or excessively soupy.
7. Finish with butter: Once the rice is al dente, turn off the heat and add the 12 g of cold butter. Stir gently until the rice develops a creamy, glossy finish.
8. Rest and serve: Let the rice rest for 1–2 minutes and serve immediately.
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