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VENERE BLACK RICE WITH PRAWNS AND LEMON

Here's a dish that's new and delicious, also very good eaten cold.

INGREDIENTS

Venere black rice

250 g

Extra virgin olive oil

20 ml

Prawns

300 g

Lemon (zest and juice)

1

Salt

to taste

Virgilio butter

as required

Fed up with ordinary risotto? Here's a dish that's new and delicious: Venere black rice with prawns and lemon. Prawns flavoured with lemon are the ideal accompaniment for this type of rice. It's also very good eaten cold.

To make our Venere rice with prawns, we start by cooking the rice: fill a saucepan with plenty of water and bring to the boil, then add the rice, salt and cook for about 13 minutes. Meanwhile, peel the prawns. Place the peeled prawns in a bowl with olive oil, adding grated lemon zest and a pinch of salt. Sauté the prawns in a hot pan for a couple of minutes, drizzling with lemon juice. When they begin to take on colour, remove from the heat and set aside. When the rice is ready, drain, then sauté in a frying pan with a knob of butter for a few minutes. Now everything's ready: take a plate and place a food ring in the centre; fill it generously with rice, compacting well using the back of a spoon. Arrange the prawns sautéd with lemon on top using tongs. Finally, carefully remove the food ring and your dish is ready to serve. Buon appetito!