Venere rice - black rice - 1kg

Venere Nero originates from China, where black rice or "the forbidden rice" was served exclusively to the Emperor and his court. In the 1990s, an Asian black rice variety was crossed with the Italian Padano rice – a round, medium-grained type of rice – and coined Venere Nero. This whole-grain rice is highly nutritious and has a nutty, aromatic flavour and a firm, slightly chewy texture. Once cooked, the colour shifts from glossy ebony black to rich deep violet. Venere Nero is ideal for rice salads, soups and seafood risotto
Fontana FORMIELLO venere nero risotto rice is grown in the Piedmont region in Northern Italy.

INGREDIENTS
Venere Nero Rice (Oryza sativa L.)

FREE FROM
Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts

PREPARATION
There are four steps to risotto heaven:
Soffritto: Gently sauté onions in butter or oil for a couple of minutes.
Tostatura: Add risotto rice and stir for a few minutes to coat with the butter or oil.
Cottura: Add boiling stock as necessary for 40-45 minutes, until the rice is cooked.
Mantecatura: Rest the rice for 1 minute off the heat before adding a knob of cold butter or cheese.
You can create your own risotto by simply adding your own ingredients at the appropriate stage of cooking.

COOKING TIPS
Do not wash rice before cooking it as this removes the valuable starch which makes the risotto creamy.
Cook the rice slowly by letting it gradually absorb stock that is added little by little until the rice is cooked.
Stir risotto continuously to prevent it from sticking to the bottom of the pan.
Keep the stock on the hob at boiling point, so that the rice does not stop cooking when the stock is added.
Risotto is ready when al dente, or when it is tender on the outside but it has a firm bite in the centre.
Take the rice off the heat just before you think it is ready because it will continue to cook in its own heat.

COOKING IDEAS
Try Venere Nero rice in a delicious soup with mushrooms and Parmesan cheese.

COOKING TIME
40-45 minutes

SERVINGS
About 75g per serving

STORAGE
Store in a cool, dry place. Once opened store rice in a tightly sealed container.