for 4 person

Rhubarb compote

½ dl	water
1 dl	white wine
50 g	sugar
2 pinch	salt
300 g	rhubarb, in stems

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
250 g	Venere rice, black rice
1 dl	white wine
7 dl	vegetable bouillon, hot
40 g	butter
80 g	grated Parmesan
¼	flat-leaf parsley, chopped

How it's done

Rhubarb compote

Bring the water with the wine, the sugar and salt to the boil. Reduce the heat, add the rhubarb and simmer for approx. 5 mins. until almost soft. Allow the compote to cool a little.

Risotto

Heat the oil in a wide pan. Add the shallot and garlic, sauté, add the rice and sauté for approx. 2 mins. until translucent. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the rice for approx. 40 mins. Stir in the butter and cheese and serve scattered with parsley. Serve with the rhubarb compote.

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