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Creamy mushroom rice with serrano ham

JAMÓN.IM · Recipes

Creamy mushroom rice with serrano ham

Spanish short-grain rice and browned mushrooms, finished with thin slices of ham. Creaminess comes from the rice, without cream or cheese.
Servings4
Preparation20 min
Cooking35 min
Total time55 min
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AI-generated illustrative image.

Method

Brown the mushrooms

Clean and slice the mushrooms. Cook in batches over high heat in 1 tbsp oil until browned. Reserve a few pieces for serving.

Start the rice

Soften chopped shallot and garlic in the remaining oil for 5 minutes. Add rice, stir for 2 minutes, then add the wine and let it reduce.

Add stock gradually

Add hot stock in stages and simmer for 16–18 minutes, or according to the rice packet. Stir occasionally and add most of the mushrooms for the last 5 minutes. The grains should be tender with a little bite, surrounded by a loose sauce.

Rest and finish

Remove from the heat and rest for 4 minutes. Add the ham, reserved mushrooms and thyme. Serve immediately; loosen with hot stock if needed.

Suggested wine pairing

Light Rioja crianza · 14–15 °C

A moderately oaked tempranillo complements browned mushrooms without overwhelming the ham.

Choose a wine for Spanish ham →

Kitchen tip: For a creamier texture use Spanish round-grain rice; follow its cooking time and adjust the stock.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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