Some time ago, we invented a duo of risottos that compose the yin-yang, so as to bring to the table a dish so good as spectacular 🙂 . We currently have the yin, the night: the black Venere risotto with licorice.

This recipe gets inspiration from chinese fried rice, from which it borrows the diced ham, omelette and soy sauce.

In ancient China, the black rice was considered the most valuable cereal and was only served to the emperor. It ‘also called forbidden rice, because inaccessible to ordinary people.

And yang? We have not forgotten it… You will see the second risotto and the final composition of the plate in the next recipes 🙂 .

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Stampa

Licorice black Venere risotto

Cuisine Gluten free

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 3 people

Difficulty

Ingredients

• 300 g of black venere rice
• 2 teaspoons of licorice extract powder
• 80 g of cooked ham diced
• 2 eggs
• 2 and 1/2 teaspoons of sweet soy sauce
• 40 ml of cream

Instructions

1. Beat eggs with a pinch of salt and half a teaspoon of licorice extract.
2. Bake the omelet over a low heat, preferably in a large frying pan, so that it remains thin.
3. When it is ready, let cool and cut it into small cubes.
4. Saute the ham and set aside along with omelette.
5. Take a large pot, put the rice and cover with boiling water. Add a little salt.
6. Cooking Venere black rice is quite long, you'll need about 40 minutes, but if you buy the precooked, the time will be halved; always check, therefore, the cooking time on the package purchased.
7. You should keep ready some boiling water, so if, during cooking, the water level in rice falls too much, you can refill quickly.
8. A quarter of an hour before the rice is done, add the licorice extract.
9. Five minutes before the end of cooking, add the ham, omelet, soy and cream. Season with salt and serve hot.