1/2poundshredded white meat(chicken, rabbit, partridge, etc.)
1 1/2cupsbomba or risotto rice
1tablespoonblack sage or regular sage, chopped
1/3cup sofrito (see above)
1quartchicken or game stock
Salt and black pepper
Heat the olive oil in a small pan over medium high heat. Sauté the onions and pepper until soft, stirring often. When they are soft, add the tomato puree and cook another 10 minutes on low heat. Add salt to taste. Ideally, you would wait for this to cool completely before pureeing it in a blender, but you can blend it right away; waiting will give you a darker, redder color.
Start by putting the dried mushrooms in a small bowl. Pouring the boiling water over the dried mushrooms and cover the bowl while you do the rest of the prep.
Remove the dried mushrooms from the water and chop. Strain any debris out of the soaking water and reserve the water.
In a wide, shallow pan heat the bacon and olive oil over medium heat. Chop up the mushrooms, separating stems from caps. Once the bacon starts sizzling, add the stems to the pan, and cook, stirring occasionally, until both the stems and the bacon are crispy.
Add the caps and garlic and continue to cook a few minutes, then add the shredded meat, chopped rehydrated mushrooms, smoked paprika, rice and sage. Mix well and cook for a minute or two.
Pour in the sofrito, the mushroom soaking water and 1 cup of stock, plus a pinch of salt. Mix well and let this cook over medium heat undisturbed until you hear it begin to sizzle a bit. This is the liquid boiling away. Pour 1 cup of the stock around the edges of the pan and let this boil until you hear the sizzle again. Do this 2 more times if need be. After the 3rd cup of stock is almost gone, taste the rice to see if it's done. You might not need the 4th cup, or you might even need a 5th cup, in which case you can use water.
Once the rice is done, grind black pepper over everything and sprinkle the herbs on top. Serve with a big white wine or a dry rose.
NOTE: The sofrito recipe makes more than you need, but it stores well in the fridge for a few weeks, and can be frozen.