Black rice is delicious when cooked as Italian risotto. Melt 1 table-spoon of butter in a sauce pan over medium heat and then sauté 1 small diced onion for 3 minutes or until transparent. Increase heat to medium-high and add 1 cup of rice to the sautéed onion and toast for 2 minutes. Using 4 cups of chicken or vegetable stock, spoon 1 to 2 ladles of liquid stock onto the rice. Once absorbed, add another 1 to 2 ladles at a time until eventually all the liquid is used.
The black rice should appear creamy and soft; remove it from the heat and sprinkle 2 tablespoons of Parmesan cheese and 1 teaspoon of black pepper over the rice. You can also top the risotto with chicken or fish.
Salmon pairs especially well with black rice!
