Black Venus rice with caramelised cherry tomatoes, peas and prawns

About half of the Italian rice is produced in the plains of Novara and Vercelli, where paddy fields are flooded, following the rhythm of seasons, according to a timing set by nature. It is there that many varieties of rice are grown, from the traditional Arborio, Carnaroli and Sant'Andrea varieties to the characteristic Basmati and red Hermes rice and finally to the variety required by the recipe we have chosen: black Venus rice.

Experimenting is the keyword for this summer recipe, based on a traditional ingredient, rice, and combining delicious, contrasting, non-traditional flavours.

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