Sherry Rice (Arroz al Jerez)

Basically, this was a kind of risotto. It was nice, but it wasn't as special as I had hoped it would be. The author's worries, stock from a cube would be too salty are unfounded - we used a stock cube, but only half of the amount we should have used, and the dish turned out undersalted. Also, it wasn't entirely cooked, it needed some extra time.

Served with Artichoke Hearts and Peas and Turkey Schnitzel with an Almond Crust (family recipe).