1 cup Arborio rice
3 cups vegetable stock
1 clove of garlic
½ onion
2 tbsp pesto
3 basil leaves
Red Mújol Shikrán
2 tbsp olive oil
Salt
Put a couple tablespoons of olive oil in a pot and add the finely chopped onion and garlic. Let them simmer until the onion is tender.
Add the rice and pesto and sauté lightly. Pour in the stock, 1 tbsp red Mújol Shikrán and basil leaves. Salt to taste if necessary.
Allow to cook over a gentle heat, stirring constantly, until the rice is tender or following the rice manufacturer’s instructions regarding the cooking time.
Serve with more red Mújol Shikrán and basil leaves to decorate.
Decorate the cucumbers by slicing the skin lengthwise. Cut them into thick slices and hollow them out to form small cups. Fill each cup with...
TO CURE THE SHRIMP: Peel and cover with salt and lemon zest for about 12 minutes, after this time, wash and dry, set aside for...
*The order of the sequences may not be exactly as we propose in this script, since until we start filming we will not be completely...
Toast a few slices of bread in a pan with a dash of olive oil. Peel the avocado and put it in a bowl with...
Cut the tomato into slices and serve on a large plate. Drain the burrata well and discard the liquid in which it was preserved. Place...
Spread a plastic wrap on a cutting board and add the prawns with a drizzle of olive oil. Wrap them with the paper and flatten...
Flatten the bread slices with a rolling pin until they are flat and thin. Then spread the bread with a layer of tartar sauce and...
Preheat the oven to 200ºC. In a bowl, mix the honey with the goat cheese and the salmon SHIKRAN® spheres. Place a teaspoon of the...