Black rice with poplar mushrooms, cuttlefish and tomatoes

Ingredients for 4 portions
  1. 30g chopped white onion
  2. 280g black venere rice
  3. q.s. white wine
  4. 30g parmesan
  5. 1,5l Glutamate-Free Vegetable Stock
  6. 200g cuttlefish strips
  7. 120g poplar mushrooms
  8. 140g Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
  9. q.s. Sea Salt Flakes
  10. q.s. Black Pepper, Ground
  11. q.s. extra virgin olive oil
  12. q.s. aromatic herbs

  • Brown the onion with two spoonfuls of oil, add the venere rice, blend with the white wine, add the stock and cook it as a classic risotto for at about 35 minutes.

  • Stir gently with oil and parmesan, salt and pepper.

  • Spread at 1cm height the rice in a baking pan and refrigerate for at least 12 hours.

  • After this, with a pastry cutter form 12cm diameter rounds, roast them in a pan till crispy on both sides.

  • Sauté the cuttlefish strips in hot oil for 30 seconds.

  • Serve placing the rice in the centre, the hot poplar mushrooms and cuttlefish.

  • Garnish with mid-dry tomatoes and fresh aromatic herbs.