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The last trip to Spain we bought some Botifarras in a superb butchers in Puigcerdà, Xarcuteria Meya. I have never tried them in a Risotto but the result, combined with Boletus, is more than satisfying .

If you can’t find Botifarra you can replace it with any white sausage. Some German and Polish are excellent.

Ingredients (for 4 people)

  • 350 gr. Arborio rice.
  • 2 leeks.
  • 1 onion.
  • 150 ml. white wine.
  • 50gr dried Boletus.
  • White Botifarra. A few slices.
  • 1.5 litres chicken stock.
  • Salt.
  • 70 gr. Butter.
  • Parmesan cheese.


Place the Boletus in a bowl with water for at least 30 minutes to rehydrated them.

Finely chop the leek and onion. Grate the Parmesan cheese.

Keep the chicken stock and the white wine in separate saucepans, nearly boiling. It is important to add the wine and stock when they nearly boiling. By doing this, we don’t interrupt the rice cooking process.

In a big frying pan, slowly fry the onion and leek with the butter until become transparent. Add the Boletus and Botifarra slices and fry for two minutes.

Add the rice and stir for 1 minute. Add the hot white wine and stir for a couple of minutes.

Start adding the boiling chicken stock. Now is a matter of keeping the rice boiling with the right amount of liquid. If it gets too dry add small quantities of boiling chicken stock.

After more or less 16 minutes the rice should be cooked. Try it.

Add the grated Parmesan. Correct the salt and serve.