O arroz malandrinho é um clássico português — húmido, reconfortante e cheio de sabor, especialmente quando inclui cogumelos frescos e fumados. Esta receita combina o toque terroso dos cogumelos com a intensidade do toucinho fumado, tudo envolto num arroz cremoso que pede para ser saboreado à colherada. Aproveite esta versão como acompanhamento de carne assada, grelhados ou até como prato vegetariano, trocando o caldo de pato por caldo de legumes.

Ingredientes

  • 200gr Arroz carolino
  • 100gr cogumelos variados (laminados)
  • 50gr Toucinho fumado aos cubinhos
  • 1 Cebola picada
  • 2 Dentes de alho picados
  • Azeite QB
  • 50ml Vinho branco
  • Sal QB
  • Pimenta preta QB
  • 20ml Molho inglês
  • 1 Colher sopa de polpa de tomate
  • 600ml Caldo de pato

Preparação

  1. Num tacho faça um puxado com o azeite, o toucinho, a cebola, o louro, o alho, refresque com o vinho branco e deixe evaporar o álcool.
  2. Acrescente a polpa de tomate, adicione o arroz e deixe fritar um pouco.
  3. Junte o caldo de pato quente ao arroz e antes de finalizar a cozedura retifique de sal e pimenta.
  4. Entretanto numa frigideira com um fio de azeite e 2 dentes de alho esmagados com casca, salteie os cogumelos, tempere de sal , pimenta preta e reserve.
  5. Emprate, colocando os cogumelos e um pé de salsa por cima do arroz.

Craving a comforting bowl of “naughty” Portuguese rice? Here’s the English version, ready for your kitchen.

Mushroom “Arroz Malandrinho” (Portuguese Creamy Soupy Rice)

“Arroz malandrinho” is the iconic, saucy Portuguese rice: somewhere between a risotto and a stew, but uniquely its own. This mushroom version offers a celebration of woodsy, complex flavours from a mix of mushrooms and smoky bacon, made silky with a rich duck broth. Carolino rice is the key for that signature creamy texture — never dry, always ladled at the table with plenty of sauce. A splash of Worcestershire at the end deepens the umami. Simple, earthy, and thoroughly satisfying.

This rice dish is meant to be loose and comforting, the kind that warms you instantly. You can swap the duck broth for chicken or vegetable broth for a lighter version, and try different varieties of mushrooms for new depths of flavour. Serve as a main for a cozy meal or as an indulgent side alongside roast meats. For even greater flavour, finish with a sprinkle of fresh herbs and an extra drizzle of good Portuguese olive oil.

Tip: To keep the mushrooms tender, sauté them separately so they retain their texture, then add them just before serving. And remember, the “malandrinho” secret? Never let the rice absorb all the liquid — it should be spooned, not forked!

Ingredients

  • 200g Carolino rice (short-grain, ideal for creamy rice)
  • 100g assorted mushrooms, sliced
  • 50g smoked bacon or pancetta, diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped, plus 2 whole cloves crushed (with skin) for the mushrooms
  • Olive oil
  • 50ml dry white wine
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 20ml Worcestershire sauce
  • 1 tbsp tomato purée
  • 600ml hot duck stock (or chicken/veg stock)
  • Fresh parsley, for garnish

Method

  1. Heat a good splash of olive oil in a heavy saucepan. Add the bacon, onion, bay leaf (if desired), and one of the chopped garlic cloves. Sauté gently until the onion softens, then pour in the white wine and let the alcohol evaporate.
  2. Stir in the tomato purée, followed by the rice, and “fry” for a minute or two so the grains are coated and glossy.
  3. Add the hot duck stock, a little at a time, stirring constantly — it should stay loose and creamy. Season with salt and pepper. Simmer gently until the rice is nearly cooked (about 15 minutes), adding more hot stock or water if needed to keep it very saucy.
  4. Meanwhile, in a separate sauté pan, heat a drizzle of olive oil and add the crushed garlic cloves (with skin). Sauté the sliced mushrooms over high heat until golden brown and tender. Season with salt and pepper, then discard the garlic skins.
  5. Once the rice is tender, stir in the sautéed mushrooms and Worcestershire sauce. Check the seasoning.
  6. Spoon into wide bowls, finishing with lots of fresh parsley and an extra drizzle of olive oil. Enjoy immediately while still deliciously juicy!