For this dish I used Venere rice, the black color denotes the presence of antioxidants in the coating of the rice grains, and it is a variety of brown rice. Compared to refined rice, it has a higher fiber content and maintains a higher quantity of vitamins and mineral salts. Black rice is not the classic risotto rice but lends itself to being boiled and then used both hot and cold to prepare numerous dishes, excellent for salads with vegetables. It has a delicate and particular flavor, like a slight hint of toasted bread, so I chose to combine this noble protagonist with a mix of sweet flavors ... such as beetroot, shrimp and red onion and more decisive flavors such as broccoli romanesco and the strong and aromatic flavor of toasted hazelnuts, creating a perfect balance of flavors that is very pleasant on the palate.
Time of realization: 30 minutes
Degree of difficulty (1 to 5): 3
Ingredients for people 2
150 g of Venere rice
150 g shrimp (peeled)
a handful of chopped hazelnuts
cognac to taste
garlic
oil
sale
Chili pepper
parsley
1 beetroot
1 knob of butter
2 tablespoons of vinegar
4 Roman broccoli florets
Procedure for making Venere rice with spring onions, beetroot and shrimps
I rinsed and cleaned the shrimps and put them in cooking, frying the garlic in a non-stick pan with a little oil and chilli, I added the shrimp and parsley and after a few minutes I blended with the cognac. In the meantime, I boiled the broccoli florets for about 15 minutes and set aside. I cut the beetroot into cubes and stir-fry with the butter, the two tablespoons of vinegar and a pinch of salt.
Finally I boiled the rice for about 20 minutes and sautéed in a pan with the spring onion, which I had already wilted with oil and a drop of water and the hazelnuts. In the same pan I then also poured the shrimps with their sauce, further flavoring the rice. I served the rice, the beetroot cubes and the Roman broccoli florets in order of sequence using a pastry ring.
The recipe was made by Amerigo Morgia.
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