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Venere Rice on Burrata Cream

Venere Rice on Burrata Cream

A simple recipe that creates a unique connection between the delightful taste of burrata and venere rice, an Italian style of rice, was born in Vercelli in 1997 through a conventional cross between an Asian variety of black rice and La Valle del Po.


  • 160 g Black Rice
  • 250 g Burrata
  • 60 g Peas
  • 40 ml Water
  • 30 ml Extra Virgin Olive Oil
  • 1 White Onion
  • 1 Celery Stalk
  • 1 Carrot
  • 1 Courgette
  • 2 teaspoons Sweet Paprika
  • To Taste Salt 
  • To Taste Pepper 


  • Put water and salt in a pot and once it starts to boil, add the rice and boil it for about 40 minutes.
  • In the meantime, peel the vegetables, cut them into small pieces, and put them in a pan with oil. Fry them for about 5 minutes, add paprika and salt, and sauté for a few minutes, then add water.
  • Cover with a lid and let it cook on low heat for 10 minutes. When the rice is ready, drain it and put it in the pan with the vegetables. On a plate, place the burrata, open it so that its cream comes out and lay the rice with the vegetables on top.

For more recipes, Read Burrata House blogs!

Credit:  www.fighteatclub.com


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