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.
Ingredients:
- 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
Preparation:
- 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.
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Credit: www.fighteatclub.com