Arroz meloso y frito de liebre con trufa de morella

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Arroz meloso y frito de liebre con trufa de morella. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Arroz meloso y frito de liebre con trufa de morella is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Arroz meloso y frito de liebre con trufa de morella is something which I have loved my entire life.

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As for the number of servings that can be served to make Arroz meloso y frito de liebre con trufa de morella is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Arroz meloso y frito de liebre con trufa de morella using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Arroz meloso y frito de liebre con trufa de morella:

1. 1 liebre
2. 2 falsos solomillos de liebre
3. 240 gr. arroz bomba
4. 100 gr. trompetilla de los muertos
5. 720 ml. fondo de liebre
6. 80 gr. tomate raff
7. 5 gr pimentón de la Vera
8. 8 hebras de azafrán Mancha
9. 1 diente ajo
10. 7 gr trufa de morella
11. 20 ml. nata
12. 5 ml. clara o albúmina
13. aceite
14. sal

Steps to make to make Arroz meloso y frito de liebre con trufa de morella

1. Se trocea la libre y se fríe en una sartén; cuando esté dorada se añaden las setas, el pimentón. el azafrán, el ajo troceado y el arroz. Se vierte sobre todo ello el fondo de liebre y se daja hervir durante aproximadamente 5 minutos a fuego fuerte y 20 minutos más a fuego moderado. Se reserva una parte del arroz (unos 5 gr. por persona) y se fríe en una sartén para hacer el socarrat.
2. Para preparar la trufa a la Royal se pasan los ingredientes por la thermomix durante 40 segundos a velocidad 7
3. A continuación se asan los falsos solomillos a fuego fuerte para que queden jugosos en el interior.
4. PRESENTACIÓN: Con un molde redondeado, se disponen en el plato el arroz meloso, sobre el que se colocan los solomillos de liebre. A un lado se dispone el socarrat y junto a éste la trufa a la Royal formando una semicircunferencia. Se puede decorar con una ramita de romero.

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