Arroz cremoso de Ceps

• 3/4 cup rice precooked    
• 1/3 cup frozen Porcini (2.5oz) pre cut 1/2 inch dices.
• 1 tbsp Shallots chopped    
• 1/3 cup Idiazabal    
• 1 pinch Salt    
• 1 tbsp Butter    
• 1 cup Chicken stock    
• 1 tbsp Blend oil  
• Crispy or Raw mushroom slices on top
• lemon juice

UPSELL: 

• 1 tbsp Truffle oil
• 1 tbsp truffle slices

• Before service, slice a few bottom mushrooms with a mandolin very thin, Fry on a pot or fryer at low temperature until very crispy.
• Pre heat a medium size sauce pan, add blend oil
• Add porcini diced and cook until sides are a little caramelized.
• Add shallots and 1 tbsp of butter cook until caramelized.
• Add rice and chicken stock, cook moving the rice constantly with a  spatula
• When al dente emulsify with 2 tbsp of butter and the grated cheese this  time out of the heat.
• add lemon juice to bright it up.
• Place the rice on a plate. finish with some crispy bottom mushrooms on top, a few small parsley leaves, some more raw bottom mushrooms slices and idiazabal cheese grated with a microplane.

UPSELL: Drizzle with truffle oil. Finish shaving some black truffle on top.

As a option for upsell we could add 0.2 gr  truffle perigoud shaved on top with some truffle oil.