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Recipe Venere rice with zucchini and prawns of of 07-09-2013 [Updated on 06-07-2017]
And here I am for the first time grappling with Venere rice, a rice that owes its uniqueness to its naturally black color. Venus rice originates from China where it was grown only at the court of the Emperor and considered aphrodisiac, hence its name in honor of the Goddess Venus. The peculiarity of this rice, however, lies not only in the color, in fact it has a slightly fruity flavor and the grains have a crunchy texture, I tried to do it with zucchini, shrimp and cherry tomatoes and I really liked it, if you are curious try it too. I wish you a good weekend :*
How to make Venere rice with zucchini and shrimps
First clean the shrimp (click here to read the procedure). Put the heads of the shellfish in a saucepan with 500 ml of water, a tomato, a drizzle of oil and some herbs and cook to obtain a broth.
Peel the courgettes and cut them into cubes
Put the oil in a saucepan together with a clove of garlic and add the zucchini
After a couple of minutes, add the black rice.
Stir, toast the rice in the sauce then add salt, blend with the white wine
Filter the shellfish stock and add it to the rice until it is covered. Add the fish broth as it is absorbed during the cooking of the risotto (mine was an organic rice and it took 40 minutes to cook ° _ °)
In a pan with a drizzle of oil, brown the shrimp tails, after a couple of minutes add the chopped tomatoes and the chopped chives
When the risotto with the courgettes is cooked, add the prawns and cherry tomatoes and mix
Let the Venere rice with courgettes and shrimps rest for a few minutes before serving.