for 4 person

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
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, cut into quarters
4 sprig	rosemary
2 tbsp	Grand Marnier

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.

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