Arroz al cava (Cava risotto)
Ingredients for 4 persons
- 2 cups rice
- 1 large onion, chopped
- 4 cups Cava Brut (or any other dry sparkling wine)
- 1/2 cup parmesan cheese
- 2 tbsp olive oil
- salt and pepper to taste
Preparation: Heat the oil on a large saucepan over a medium heat. Add the onion and turn slowly until golden.
Add the rice, folding to ensure an even film of oil wraps every grain. Immediately cover with half the cava and add a little salt (the rice won’t need much salt as both the wine and cheese will add salty flavours).
Boil over a medium heat, turning occasionally to ensure the rice doesn’t stick, and keep adding cava as required until the rice is almost cooked (about 15 minutes).
Some 2 minutes before the rice is done, ensure there is enough hot cava to finish the rice (adding if necessay), fold in the cheese and take away from the heat. Cover with a damp cloth and let stand for 5 minutes.
Presentation: Arroz al cava can presented as a main course or as a side with traditional game or white fish. It is also found often as a component on contemporary fusion recipes.
If taken as main, some finely chopped raw spring onion or a spoonful of tapenade can help create a new flavour every time.
Cooking tip: Try adding wild sliced mushrooms near the end of boiling time for a different texture, or flavouring with foie as the rice rests under the cloth for a bit of extra luxury.
About this dish: Cava originates from Catalonia, and so does this dish. Initially prepared as a way to use a day-old half bottle of flat left-over cava, it has been adopted by contemporary Catalan cuisine as an indigenous new dish that combines european influences with local produce and years of rich winemaking history. Today Arroz al Cava can be found in the best restaurants, where it is made using only the best Spanish paella rice and the most sought-after Cava vintages.
Curiosity: Arroz al Cava is still relatively unknown outside of Catalonia. Here’s your chance to get ahead of the curve and be the first to prepare it for your foodie friends. You’re welcome.
