Spanish Rice with Mushrooms and Manchego (Arroz Caldoso)

5 from 1 vote

Spanish Rice with Mushrooms and Manchego (Arroz Caldoso)

This creamy and delicious Spanish rice dish uses fresh mushrooms and Manchego cheese for loads of flavor! Learn how to make this easy arroz caldoso in 30 minutes for a quick and cozy dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Spanish

Diet: Vegetarian

Servings: people

Calories: 675.71kcal

Author: Lauren Aloise

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

US Customary - Metric

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