The perfect winter warmer recipe from Michelin-starred Nieves Barragan, using wild mushrooms, Jerusalem artichokes and Calasparra rice.


  1. In a large pan in a medium heat, add the 50ml olive oil and then the Jerusalem artichokes and caramelised for 4-5minutes. Add the wild mushrooms and cook them until the water is evaporated, then add the shallots and sweat them for 2 minutes.
  2. Add the rice to the pan and stir it for 1 min. Add the chicken stock and simmer for about 20 min to cook the rice. Keep stirring slowly and season it to taste.
  3. When the rice is cook, take off the heat. Add the butter and half the grated rosemary manchego, stir all together mix in the chives.
  4. Just before serving in a bowl add the radicchio leaves, 30ml olive oil, moscatel vinegar and mix well. Season with alt & pepper.
  5. To plate, place the rice in flat plate, the radicchio salad on the side and finished with the remaining shaved rosemary manchego and the lemon zest.


Discover Sabor on the tucked away Heddon Street, just one of Regent Street’s foodie enclaves. Journey up the spiral staircase to the first floor El Asador at Sabor, sit on large communal tables overlooking the open kitchen, and enjoy a different Spanish dining experience from The Counter at Sabor on the ground floor. With specialities from the Galicia and Castile regions, dishes are cooked in the traditional wood fired oven, or ‘asador’, sourced from Castile, or large copper pans brought to London especially from Galicia.

Preparation time: 15 minutes

Cooking time: 45 minutes


240g Calasparra rice
400g wild mushrooms, cleaned
200g Jerusalem artichokes, pealed and cut into small cubes
8 tbsp, chopped chives
8 tbsp, chopped shallots
1.6L chicken stock
40g unsalted butter
1 radicchio leaves, sliced (julienne)
80g rosemary manchego
1 lemon zest
80ml olive oil
20ml moscatel vinegar
Salt & pepper to taste


Estrella Galicia 1906
A traditional flavour of marked depth and malted notes.
Available from: Greene King online & Wholefoods.