We are snowed in!
After 3 inches of snow, Brits panic.. We were supposed to have parents visiting over the weekend but they are still in Milan: Heathrow can't cope with snow.
I've been lazy and didn't want to go shopping for dinner, neither fancy going out with a freezing snowing weather. Cupboard and fridge offered a great option for dining in tonight!
Ingredients for 2 people:
140gr venere rice
1/2 cube of vegetable stock for the broth
salt to taste
plenty of grated parmesan
1 tbsp butter
few drops of EVO oil
1 glass of dry white wine
Preparation
In a frying pan add the rice, salt, few drops of EVO oil and let it cook for few minutes, add the wine and turn the heat at full whack until alcohol smell goes away. Then start pouring ladles of broth to avoid the rice sticking to the pan. Stir continuously until cooked. It will take approximately 45 min, this rice will remain "al dente"; once ready add some grated parmesan and a tbsp of butter to make the rice "mantecare"/cream, let it sit covered for a couple of minutes.
In a smaller pan, drizzle some EVO oil and add enough grated parmesan to cover the surface; let it cook for few minutes. When it will have the consistency of a very thin pancake, flip it and after less than a minute take the parmesan pancake and place it over an up-side-down cup so it will take a basket shape.
Serve the rice on the parmesan baskets and sprinkle on top some more grated parmesan.
We had a great surprise in finding this 2003 Blanc de Blancs, Nyetimber, an english sparkling wine that is incredibly a great traditional method cuvee!
After 3 inches of snow, Brits panic.. We were supposed to have parents visiting over the weekend but they are still in Milan: Heathrow can't cope with snow.
I've been lazy and didn't want to go shopping for dinner, neither fancy going out with a freezing snowing weather. Cupboard and fridge offered a great option for dining in tonight!
Ingredients for 2 people:
140gr venere rice
1/2 cube of vegetable stock for the broth
salt to taste
plenty of grated parmesan
1 tbsp butter
few drops of EVO oil
1 glass of dry white wine
Preparation
In a frying pan add the rice, salt, few drops of EVO oil and let it cook for few minutes, add the wine and turn the heat at full whack until alcohol smell goes away. Then start pouring ladles of broth to avoid the rice sticking to the pan. Stir continuously until cooked. It will take approximately 45 min, this rice will remain "al dente"; once ready add some grated parmesan and a tbsp of butter to make the rice "mantecare"/cream, let it sit covered for a couple of minutes.
In a smaller pan, drizzle some EVO oil and add enough grated parmesan to cover the surface; let it cook for few minutes. When it will have the consistency of a very thin pancake, flip it and after less than a minute take the parmesan pancake and place it over an up-side-down cup so it will take a basket shape.
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| Venere rice in parmesan baskets ©italiansuitcase |
Riso Venere is a medium-grain rice with a dark black, ebony color and a nutty, sweet taste, similar to bread just taken out of oven. When cooked, the rice appears purplish and provides a stark contrast to most foods when served. The deep purple color is due to flavonoids called anthocyanins, which are pigments found in the rice’s hull. Venere rice provides both an aesthetic and textural appeal.
From the Lombardy and Piedmont regions of Italy, Venere Nero rice is also known as Black Venus rice. Venere Nero is a hybrid grain that combines Emperor black rice with an Italian variety and has a great texture that requires slightly longer cooking time than traditional white rice.
It's a whole rice very rich in fibre and nutrients (antioxidants, iron, manganese).
We had a great surprise in finding this 2003 Blanc de Blancs, Nyetimber, an english sparkling wine that is incredibly a great traditional method cuvee!