Venere Black Rice

In 1995, Countess Rosetta Clara returned from a trip around Asia with a few bags of Black and Red rice. Upon returning to Lucedio, and with the collaboration of Chinese agricultural professor Wan Xue Ren, a resident of Vercelli for the previous 10 years, Rosetta Clara developed a cross between Chinese black rice and a local Italian variety, without any genetic manipulations. The resulting rice has an incredible texture and color. Use it to create new dishes, and variations on classic ones.

The Venere rice has to be boiled in abundant salted water the same way one would boil pasta, and for 30 minutes. Drain, season with olive oil, salt and a pinch of pepper, and serve as a side-dish or use the cooked rice in your favorite rice dish preparation. Mix the rice into a fish soup, serve in a bowl with a shellfish ragu’, or mix with sliced sautéed vegetables.

Contessa Rosetta Clara’s Suggestion: “I enjoy mixing boiled Venere black rice into a risotto for a touch of color and texture, as well as in making wonderful rice salads with chopped vegetables, shrimp or lobster during the summer months.”

1.1 lb.