This easy recipe for Spanish rice with mushrooms and Manchego (arroz caldoso) is one of my favorite quick, mid-week dinners. The texture is soupy and creamy; similar to a risotto with a bit more broth. Here in Spain, we'd call it an arroz caldoso (a soupy rice) and it's made using the same rice varieties we use for paella.
If you're looking for more Spanish rice dishes, you won't want to miss these favorites: Spanish vegetarian stuffed peppers and arroz con leche.
Introduction
I love Spanish arroz caldoso recipes because they are so easy to make! You just need about 30 minutes, and voila--your meal is on the table.
I recently made this delicious soupy rice with mushrooms, Manchego cheese, and sherry wine. It was worth bookmarking to make again and again. I hope you enjoy it as much as I do!
Ingredients
This soupy rice with mushrooms is simple, but there are a few key ingredients that you'll need! Grab these, and you'll be ready to start cooking.
- Spanish Rice: Use the traditional Bomba rice for the most authentic arroz caldoso. If you can't find it, no worries--any round, short-grain rice will do. I would substitute arborio rice myself.
- Mushrooms: This recipe calls for button mushrooms (also known as portobello) but any variety of mushrooms would most likely be delicious and have their own special flavor. Feel free to substitute here.
- Sherry Wine: The addition of dry sherry gives this dish a very deep and unique flavor. I use amontillado sherry for it's rich and nutty notes, but you can substitute any other dry sherry or dry white wine if you prefer. And if you prefer no alcohol, just add more broth.
- Manchego Cheese: Look for a cured Manchego, which will have a more intense flavor and drier texture. If you can't find it, you can substitute any cured sheep's milk cheese, including Parmesan cheese.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Rice with Mushrooms & Manchego
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the garlic for one minute in a skillet with some olive oil. (image 1)
- Add the mushrooms and sauté until softened. (image 2)
- Season the mushrooms with salt and parsley, then set them aside. (image 3)
- Heat the remaining oil and the butter in a skillet, then add the onion and cook until translucent. Add the rice and stir to toast for 1 minute. (image 4)
- Add the sherry wine and let the mixture reduce for 1 minute. (image 5)
- Lower the heat and gradually add two-thirds of the warm broth, pouring in about ½ cup at a time. Stir and add more broth when the rice is almost dry. (image 6)
- Add the cooked mushrooms to the rice mixture, then add the last one-third of the warm broth and cook until the rice is a good texture. Stir in the grated Manchego. (image 7)
- Adjust the salt to taste and serve immediately with a drizzle of olive oil. Enjoy this arroz caldoso: Spanish rice with mushrooms and Manchego! (image 8)
Recipe FAQs
Mexican rice is typically dry, fluffy long-grain rice, while Spanish rice is short, round-grain rice that's usually cooked in liquid so it's creamy and soft. These two types of rice definitely look and taste different!
Spanish rice gets mushy when it's overcooked and it has absorbed too much moisture. That's why it's crucial to watch the rice closely when you're adding the broth, and taste it occasionally to see its texture. Serve Spanish rice right after cooking so its texture is the best.
There's no need to rinse Spanish rice before cooking it. Typically, you rinse rice to remove excess starch if you want a fluffier result. We're going for more of a creamy risotto feel here, so rinsing won't make a big difference.
Serve
I like to serve this dish as a main course with a hearty baguette on the side. But it could also be a first course (and often is in Spain) before a roasted fish or meat dish. And, of course, pair this delicious rice with sherry wine (a good amontillado or palo cortado would be perfect).
Expert Tips
- For the sherry: I used amontillado for its wonderful flavor. Oloroso or Palo Cortado would impart a similar flavor, and fino or manzanilla would be a bit different but work too. You can substitute any white wine if you prefer, or simply omit and add more broth.
- Be sure to sauté the rice for a full minute before adding the wine. This toasts it a bit and builds flavor.
- Add the broth slowly and stir frequently, just like when making risotto! This allows the rice to absorb liquid little by little and release its starch to the delicious sauce.
- Enjoy immediately! Spanish rice dishes are always best when served right away. That way the rice is a su punto (perfectly cooked)!
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Spanish Rice with Mushrooms and Manchego (Arroz Caldoso)
Ingredients
- 2 cups Spanish rice such as Bomba or Calasparra (Arborio works too)
- ½ cup dry Spanish sherry
- 4 cups beef, chicken, or vegetable broth
- 1 cup grated Manchego cheese
- 4 cups sliced button mushrooms raw
- 1 onion finely diced
- 4 garlic cloves minced
- 1 handful fresh parsley minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
Instructions
- Add half of the olive oil to a frying pan on medium high heat, and sauté the minced garlic for one minute, until fragrant.
- Add the sliced mushrooms and sauté to coat in the oil and garlic. Cook for a few minutes, or until softened. Season with a pinch of salt and the minced parsley, then reserve.
- Pour the broth into a small saucepan and keep it warm until you need it later in the recipe.
- Add the remaining olive oil and the butter to a large pot set over medium heat. Once the butter is melted, add the diced onion and sauté for about 7 minutes, until it's totally translucent and cooked through.
- Add the rice to the pot and turn up the heat to medium high. Sauté the rice for 1 minute to fully coat it in the oil and butter and to toast it a bit. Add the sherry wine and let it reduce for about 1 minute.
- Lower the heat to medium-low and add two-thirds of the warm broth about ½ cup at a time. Stir frequently and add more broth each time the rice is almost dry.
- Add in the cooked mushrooms and any juices they've released, then add the remaining one-third of the warm broth. (Depending on the rice used, it may need slightly more or slightly less broth.)
- Cook until the rice has a good texture: not too soft or hard, and not overcooked. The total cook time should match the rice's instructions (usually 17-22 minutes).
- As soon as it's finished cooking, stir in the grated Manchego cheese and season with salt to taste.
- Serve immediately with a drizzle of extra virgin olive oil on top if you'd like. Enjoy!
Notes
- For the sherry: I used amontillado for its wonderful flavor. Oloroso or Palo Cortado would impart a similar flavor, and fino or manzanilla would be a bit different but work too. You can substitute any white wine if you prefer, or simply omit and add more broth.
Be sure to sauté the rice for a full minute before adding the wine. This toasts it a bit and builds flavor. - Add the broth slowly and stir frequently, just like when making risotto! This allows the rice to absorb liquid little by little and release its starch to the delicious sauce.
- Enjoy immediately! Spanish rice dishes are always best when served right away. That way the rice is a su punto (perfectly cooked)!
Nutrition
Photography by Giulia Verdinelli
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