Recipe of creamy lamb rice with porcini mushrooms and tear drop peas

Enjoy this tasty recipe with our Anayón Moscatel


Creamy lamb rice with porcini mushrooms and tear drop peas

Author Jorge Lara Belsué


For the lamb Bolognese:

  • 1 deboned leg of lamb minced.
  • 2 onions.
  • Red wine.
  • Olive oil.

For the wild mushrooms:

  • 250g Porcini mushrooms.
  • Olive oil.

For “guisante lágrima” (pea grown on the Basque coast, known as vegetable caviar):

  • 500g Peas.
  • 1 Onion.
  • 50ml Olive oil.

For the rice:

  • 450 g Rice Spanish bomba rice (short grain rice).


  • For the lamb Bolognese: Lightly fry onions in oil until well done. Add the mince lamb and the red wine. Reduce until wine evaporates.
  • For the porcini mushrooms: Cut into small cubes and fry over low heat (60-90 Cº).
  • For the peas: Remove the peas from the pods and set aside for the sauce. Cook the pods 2 minutes and chill on ice water bath. Lightly fry the onion without letting it brown. Add the pods along with small amount of the water used to cook them. Cook for 3 minutes and chop with hand mixer. Cook the peas in boiling water and chill in ice water bath.
  • For the rice: Lightly fry onion, add the porcini mushrooms, the lamb Bolognese, and the rice. Add water little by little until the rice is done.
  • For the rice tuile: Overcook the rice to make a paste. Drain excess water. Put the rice paste on a Silpat. Cover with another Silpat and smooth out creating a thin layer. Dry in oven at 70 Cº for 2 hours. Once dry fry in very hot oil.


To assembly: create a base using the pea sauce. Atop place the rice lamb Bolognese. Place the peas on top of the rice and decorate with pea sprouts and a rice tuile.

Jorge Lara Belsué


Jorge Lara learned to cook by working. Although the restaurant bug bit him at an early age, having fun with his mum in the kitchen, his initiation into cooking took him to Catalonia and the Basque Country, going from restaurant to restaurant and absorbing lessons from the best chefs. During the year that he was working in the restaurant Akelarre in San Sebastián, he met Jasone, his wife. When they opened his restaurant in Zaragoza, they named it with a combining of letters taken from the names of their three children: Gorka, Alba and Laida, Goralai.

The recipe of creamy lamb rice with porcini mushrooms and tear drop peas as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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