📝 About This Recipe
Transport yourself to the rolling hills of the Alentejo with this deeply savory Arroz de Cogumelos, a quintessential Portuguese comfort dish. Unlike a dry risotto, this 'arroz malandrino' style is intentionally saucy, featuring a rich, earthy broth infused with wild mushrooms, garlic, and white wine. It is a soul-warming celebration of simple, high-quality ingredients that highlights the rustic elegance of Portuguese home cooking.
🥗 Ingredients
The Mushroom Medley
- 500 grams Mixed Mushrooms (a mix of Cremini, Shiitake, and Oyster mushrooms, sliced)
- 20 grams Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
The Rice and Aromatics
- 1.5 cups Arroz Carolino (traditional Portuguese short-grain rice; substitute with Arborio if unavailable)
- 4 tablespoons Olive Oil (extra virgin, preferably Portuguese)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 piece Bay Leaf (dried)
- 1/2 cup Dry White Wine (such as Vinho Verde or a crisp Pinot Grigio)
The Broth and Seasoning
- 4 cups Vegetable Stock (kept warm on the stove)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- 1/2 teaspoon Smoked Paprika (Pimentão Doce)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
The Finish
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Unsalted Butter (optional, for a silky finish)
- 1 piece Lemon Wedge (a squeeze of juice to brighten the flavors)
👨🍳 Instructions
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1
Begin by soaking the dried porcini mushrooms in 1 cup of boiling water for 15 minutes. Once softened, remove the mushrooms and chop them finely, then strain the soaking liquid through a coffee filter to remove grit and set aside.
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2
In a wide, heavy-bottomed pot (or a traditional clay 'tacho'), heat 2 tablespoons of olive oil over medium-high heat. Add the fresh sliced mushrooms in batches, sautéing until they are golden brown and their moisture has evaporated. Remove from the pot and set aside.
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3
Lower the heat to medium and add the remaining 2 tablespoons of olive oil. Sauté the onion and bay leaf until the onion is translucent and soft, about 5-6 minutes.
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4
Add the minced garlic, chopped porcini, and tomato paste. Stir constantly for 2 minutes until the garlic is fragrant and the tomato paste begins to darken slightly.
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5
Pour in the Arroz Carolino. Stir the rice for 2 minutes to 'toast' it, ensuring every grain is coated in the flavorful oil and aromatics.
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6
Deglaze the pan with the white wine, scraping the bottom to release any caramelized bits. Allow the wine to simmer until it has almost completely evaporated.
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7
Add the reserved porcini soaking liquid and the smoked paprika. Stir gently to combine.
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8
Pour in 3.5 cups of the warm vegetable stock. Season with a pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low and cover.
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9
Simmer for about 15-18 minutes. Unlike risotto, you do not need to stir constantly, but give it a gentle toss every 5 minutes to ensure it doesn't stick.
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10
When the rice is nearly tender but still has a slight bite (al dente), stir the sautéed mushrooms back into the pot. If the rice looks too dry, add the remaining 1/2 cup of stock. It should be 'malandrino'—loose and saucy.
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11
Turn off the heat. Stir in the butter (if using) and the fresh parsley. Squeeze a few drops of lemon juice over the top.
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12
Cover the pot and let it rest for 2 minutes before serving. This allows the starches to settle and the flavors to fully meld.
💡 Chef's Tips
Use Arroz Carolino if you can find it; its ability to absorb flavor while remaining distinct is what defines Portuguese rice dishes. Don't wash the rice before cooking; the surface starch is essential for creating that signature creamy, saucy consistency. Always keep your stock warm on a side burner; adding cold stock to hot rice shocks the grain and ruins the texture. For an extra layer of flavor, add a splash of balsamic vinegar or a teaspoon of soy sauce along with the tomato paste. If you want a meatier version, you can start the recipe by browning some diced chouriço before adding the onions.
🍽️ Serving Suggestions
Serve in deep bowls to accommodate the delicious broth. Pair with a chilled glass of Portuguese Vinho Verde or a light-bodied red like a Dão. A side of garlicky sautéed kale or 'Couve Galega' provides a beautiful color contrast. Top with a few shavings of aged São Jorge cheese or Parmesan for an extra salty kick. Serve alongside a simple crusty sourdough bread to mop up the leftover mushroom sauce.