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 Black 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!


Nero Italiano Black Rice

Riseria Campanini

Altri ingredienti

1 tbsp. butter, 1 small diced onion, 1 cup Nero Italiano Black Rice, 4 cups chicken or vegetable stock 2 tbsp. Parmesan cheese, 1 teaspoon black pepper


46030 San Giorgio di Mantova (MN) - Via Ghisiolo, 67

(+39) 0376/340170

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