Recipes from around the world
VERSILFOOD

Spain

Arroz with Chanterelles Mushrooms and Aioli Sauce

35 minutes

Medium

Serves 4

Warmth, conviviality, and bold flavors: Spanish cuisine is an intense journey made of enveloping aromas and traditions passed down through generations.

In this stop of Recipes from Around the World, arroz meets the authentic character of Versilfood Whole Chanterelle Mushrooms, enhanced by a homemade aioli sauce—creamy, fragrant, and rich in flavor.

A dish that brings together the Mediterranean soul and the richness of the forest, where every ingredient tells a story of quality, careful selection, and passion for great raw ingredients.

Ingredients

1 bag of Versilfood Whole Chanterelles Mushrooms
320 g Carnaroli rice
1 L hot vegetable broth
1 red onion
1 shallot
Extra virgin olive oil, as needed
Salt and pepper, to taste
Fresh parsley, to taste

For the traditional aioli sauce:

3 garlic cloves (germ removed)
150 ml extra virgin olive oil

Preparation

In a saucepan, sauté the finely chopped red onion and shallot in extra virgin olive oil.
Add the Versilfood Chanterelles Mushrooms and let them cook for a few minutes, releasing their intense aroma.
Add the rice and toast it briefly, then start cooking by adding the hot vegetable broth a little at a time, stirring carefully for about 15-18 minutes.
Meanwhile, prepare the aioli: crush the garlic until smooth, then slowly incorporate the olive oil in a thin stream, working patiently until you obtain a thick, velvety sauce.
At the end of cooking, adjust with salt and pepper, finish with freshly chopped parsley, and serve the arroz hot with a generous spoonful of homemade aioli.