Loretta Sebastiani
Rice, Valencia-style
(
Riso alla valenciana
)
Traditional recipe from Spain
difficulty: easy
time: preparation: 10 minutes
cooking: aabout 20 minutes
calories: (kCal)
Ingredients / Serves 4
- 250 g (8 1/2oz) Basmati rice
- 1 onion, finely chopped
- 150 ml (5 fl oz - 3/4 C) fresh orange juice
- 150 ml (5 fl oz - 3/4 C) sherry
- 400 ml (14 fl oz - 1 3/4C) chicken stock
- 6 tablespoons extra virgin olive oil
- A natural orange zest, grated
- 30 g (1 oz) unsalted butter, if you want
- Salt
- Difficulty:
- easy recipe
- Time: preparation: 10 minutes
- How many calories in a serving?
- Calories:
XX (kcal)
-
XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
cooking: aabout 20 minutes
Download free PDF version (216 download).
Prepare the chicken stock.
Let the onion fry in the olive oil in a pan over low heat. Add the rice and cook for 2 minutes until the rice seems
milky. Pour in the chicken stock, sherry, orange juice and zest, stir and bring to the boil over medium heat. When the
mixture boils, lower the flame, stir a second time, cover the pan and keep on cooking for about 8-10 minutes or until
the cooking juice is well reduced. Switch off the gas, season to taste with salt, add the butter (if you want), stir,
and let all rest for 5 minutes. Serve after separating rice grains with a fork.
What's the right wine for " Riso alla valenciana " ?
Our suggestion is: choose the right wine according to other courses
You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so you'll be able to plan a Spanish dinner party!