Mushroom Riso Venere with Fig Brochettes

Total time: 1hr 30m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 415 Kcal, 8g Protein, 66g Carbohydrates, 9g Fat


  • Balsamic Reduction
  • 2.5 dl balsamic vinegar
  • Rice
  • 1 red onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 1 tbsp. olive oil
  • 250 g Venere rice (schwarzer Reis), z.B. Von Fine Food
  • 8 dl vegetable bouillon
  • 1 dl white wine
  • Mushroom
  • 250 g mixed mushrooms (z.B. Steinpilze, Pfifferlinge), in Stücken
  • 0.5 bunch parsley, finely chopped
  • 1 tbsp. olive oil
  • 0.5 tsp. salt
  • a little pepper
  • Fig Brochettes
  • 4 figs, cut into quarters
  • 2 tbsp. Grand Marnier
  • 4 sprigs rosemary

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  • Balsamic Reduction

    Reduce the balsamic to a syrupy consistency, allow to cool.
  • Rice

    Sauté the onions and garlic in the oil. Add the rice and sauté for several minutes, stirring until translucent. 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.
  • Mushroom

    Fry the mushrooms in hot oil for approx. 2-3 mins., season, add the parsley.
  • Fig Brochettes

    Quarter the figs, skewer them on the rosemary twigs. Briefly fry the skewered figs in a hot frying pan, add the Grand Marnier and flambé immediately. Serve the rice with the mushrooms and skewered figs, garnish with the balsamic reduction.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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