Arròs de Muntanya — Print Recipe

A hearty rice dish cooked with wild mushrooms, rabbit, and mountain herbs in a flavorful broth until the bottom develops a coveted crispy crust. This Andorran highland rice is the mountain cousin of coastal paella.

Ingredients

2 cups bomba or short-grain rice
300g rabbit, cut into small pieces (bone-in)
250g mixed wild mushrooms, cleaned and sliced
1 large onion, finely diced
3 cloves garlic, minced
2 tomatoes, grated
4 cups hot chicken or rabbit broth
1/4 cup olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
1 teaspoon sweet paprika
Pinch of saffron (optional)
Salt and pepper
Fresh parsley for garnish

Instructions

1 Heat the olive oil in a wide, shallow pan over medium-high heat. Season the rabbit pieces with salt and pepper, then sear for 5-6 minutes until golden brown on all sides. Remove and set aside.
2 In the same pan, cook the mushrooms over high heat for 3-4 minutes until browned. Remove and set aside with the rabbit. Add the diced onion and cook for 5 minutes until softened.
3 Add the garlic, grated tomatoes, paprika, and saffron. Cook for 3-4 minutes, stirring frequently, until the mixture forms a thick, dark sofrito. This concentrated base gives the rice its depth of flavor.
4 Return the rabbit to the pan and add the rosemary and thyme. Distribute the rice evenly across the pan without stirring. Pour in the hot broth. The liquid should cover the rice by about 1cm. Season with salt.
5 Bring to a vigorous boil for 3 minutes, then reduce heat to medium. Cook without stirring for 15-18 minutes until the rice is almost tender and most of the liquid has been absorbed. Add the mushrooms halfway through.
6 In the final 3 minutes, increase the heat to high to develop the socarrat, the prized crispy crust on the bottom. Listen for a faint crackling sound and watch for wisps of steam without stirring. This step requires attention to avoid burning.
7 Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with fresh parsley and serve directly from the pan, making sure to scrape up the socarrat and distribute it among the servings.

Did You Know?

Andorran mountain rice is always cooked outdoors when weather permits, over a wood fire that adds a distinctive smoky note impossible to replicate on a kitchen stove. The ritual of gathering around the outdoor fire is as important as the dish itself.