Riso Venere with mushrooms and fig skewers

Riso Venere with mushrooms and fig skewers

Total: 1 hr 30 Min. | Active: 1 hr 30 Min.
vegetarian
Nutritional value / people: 415 kcal
, Fat: 9 g
, Carbohydrate: 66 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Balsamic reduction

2 ½ dl balsamic vinegar

Rice

1 red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp olive oil
250 g Venere rice (black rice), e.g. from Fine Food
1 dl white wine
8 dl vegetable bouillon

Mushrooms

250 g mixed mushrooms (e.g. porcini, chanterelle), cut into pieces
½ bunch parsley, finely chopped
1 tbsp olive oil
½ tsp salt
a little pepper

Fig skewers

4 figs, quartered
4 sprigs rosemary
2 tbsp Grand Marnier
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How it's done

Balsamic reduction

Reduce the balsamic to a syrupy consistency (approx. 20 mins.), allow to cool.

Rice

Sauté the onion and garlic in the oil. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Simmer the rice for approx. 40 mins., adding the stock gradually. The rice should still be al dente.

Mushrooms

Fry the mushrooms in hot oil for approx. 2-3 mins., season, stir in the parsley.

Fig skewers

Quarter the figs, thread them onto the rosemary twigs. Briefly fry the fig skewers in a hot frying pan, add the Grand Marnier and flambé immediately.

Serve the rice with the mushrooms and fig skewers, garnish with the balsamic reduction.

How-tos

Cooking rice

Cooking rice

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