Spanish Hunter’s Rice

Ingredients for 4 people:

• 100 g extra virgin olive oil
• 80 g of chopped pork ribs
• 80 g chopped rabbit loin
• 80 g of chopped chicken thigh
• 50gr cardoon mushrooms
• 50gr mushrooms
• 4 artichokes
• Salt, black pepper
• smoked sweet paprika
• 1 clove garlic
• 50 g Brandy
• 80 g fried tomato
• 400 g round risotto rice (arboreal or carnaroli)
• 800gr beef or chicken stock
• 50 g frozen peas

Preparation:

1. Carefully place the blade guard on the blades.
2. Add a good splash of olive oil to the mixing jar.
3. Place the meats – separately – in the mixing jar. Cook on speed 1, 120 degrees, 5 minutes.
4. Season with salt and pepper.
5. Set aside.
6. Add the artichoke hearts, cleaned and quartered, to the jar with the olive oil. Cook on speed 0, 120 degrees, 5 minutes.
7. Add the oyster mushrooms and the mushrooms cut in half through the stopper of the jar. Continue cooking at the same speed and temperature for 5 minutes.
8. Season with salt and pepper and a pinch of paprika.
9. Add the crushed clove of garlic with skin and the meat. Drizzle with the brandy.
10. Select speed 0, temperature 100, 2 minutes with the half-covered lid uncovered.
11. Add the tomato and rice.
12. Select “sauce”, speed 1, 90 degrees, 1 minute.
13. Drizzle with half the stock and cook on speed 0, 100 degrees, 10 minutes.
14. Stir in the peas.
15. Add the other half of the stock and continue cooking at the same speed and temperature for a further 10 minutes.
16. Season with salt and pepper if necessary before serving.