Riso Venere with mushrooms and fig skewers
Ingredients
- Balsamic reduction
- 2.5 dl balsamic vinegar
- Rice
- 1 red onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 250 g Venere rice (black rice), e.g. from Fine Food
- 8 dl vegetable bouillon
- 1 dl white wine
- 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
- 4 figs, quartered
- 2 tbsp Grand Marnier
- 4 sprigs rosemary
Total time: 1hr 30m
Preparation Time: 90m
Servings
For
4 people
Nutritional Information
Contains 415 Kcal, 8g Protein, 66g Carbohydrates, 9g Fat
Ingredients
- Balsamic reduction
- 2.5 dl balsamic vinegar
- Rice
- 1 red onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 250 g Venere rice (black rice), e.g. from Fine Food
- 8 dl vegetable bouillon
- 1 dl white wine
- 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
- 4 figs, quartered
- 2 tbsp Grand Marnier
- 4 sprigs rosemary
Instructions
-
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.
