VENERE RICE WITH TALEGGIO AND ZUCCHINI
Today, a tasty recipe, suitable as usual for the whole family!
Originally from China, black Venere rice is now grown in particular areas of the Po Valley. Legend has it that it was appreciated at the court of the ancient Chinese emperors for its nutritional and aphrodisiac (hence the name forbidden rice). The Venus rice boasts extraordinary nutritional properties: rich in fiber and phosphorus, also contains minerals like calcium, iron, zinc and selenium. It ‘a pleasantly aromatic rice, releases a particular aroma between sandalwood and freshly baked bread. It owes its color naturally black, the particular pigmentation of the pericarp (the cuticle that covers the grain), while the interior of the grain is white like all the other rice. The grain is very small, no more than four millimeters long and after cooking retains its texture making it very grainy.
First, a small clarification: the black rice is always very “al dente” (it remains a little hard). This risotto is also suitable in the early stages of weaning, obviously replacing the black rice with one that cooks better and with smaller grains (such as rice originario or vialone nano): honestly the next time I think I’ll do it with this kind of rice!
200 gr Venus rice
2 organic courgettes
1 little onion
200 gr taleggio cheese
2 tablespoon extra virgin olive oil
1/2 organic vegetal stock-cube
Saute the onion in the evo oil. Add one cup of water and courgettes cutted into small cubes and cook for 10 minutes. Add the rice, stock-cube, and about 3 cups of water and cook for 25 minutes over low heat. Check the water level every now and, if it is consumed, add a little (possibly hot). Then add the cheese into cubes and cook for another 5 minutes until it dissolves properly. Sprinkle with Parmesan cheese and serve.