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- Riso Venere with mushrooms and fig skewers
Riso Venere with mushrooms and fig skewers
Nutrition facts per serving:
- Energy in kcal about 415
- Fat about 9g
- Carbohydrates about 66g
- Protein about 8g
This is needed
This is needed
for 4 people
Balsamic reduction
- 2.5 dl balsamic vinegar
Rice
- 1 garlic clove, finely chopped
- 1 red onion, finely chopped
- 250 g Venere rice, black rice
- 1 dl white wine
- 1 tbsp olive oil
- 8 dl vegetable bouillon
Mushrooms
- 250 g mixed mushrooms (e.g. porcini, chanterelle, cut into pieces)
- 0.5 bunch parsley, finely chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- a little pepper
Fig skewers
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- 2 tbsp Grand Marnier
- 4 figs, cut into quarters
- 4 sprigs rosemary
And that's how it's done
And that's how it's done
Balsamic reduction
Reduce the balsamic to a syrupy consistency (approx. 20 mins.), allow to cool.
Rice
Sauté the onion and garlic in the oil. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Simmer the rice for approx. 40 mins., adding the stock gradually. The rice should still be al dente.
Mushrooms
Fry the mushrooms in hot oil for approx. 2-3 mins., season, stir in the parsley.
Fig skewers
Quarter the figs, thread them onto the rosemary twigs. Briefly fry the fig skewers in a hot frying pan, add the Grand Marnier and flambé immediately.
Serve the rice with the mushrooms and fig skewers, garnish with the balsamic reduction.
