Riso Venere is an aromatic rice variety from the Piemonte region in Italy.
It is known for its natural black and rust colored grains and its aroma similar to the smell of baked bread.
I love Riso Venere and use it often, especially in this season, to make cold rice dishes like this.
This rice salad has a complex flavour - thanks to the addition of blackberry balsamic - with a hint of smokiness - given by smoked scamorza cheese - and freshness from the vegetables.
Making it is really simple.
Ingredients (for 2)
1 1/2 cup of black Venere rice
1 large carrot, peeled and cubed
1/2 cup fresh (or frozen) peas
1/2 cup finely chopped asparagus
1/2 cup cubed courgette
1/2 cup cubed smoked scamorza
A generous drizzle of blackberry balsamic vinegar (I use the one by Womersley Foods)
1 tbsp of rapeseed or sesame oil
Salt and pepper to taste
Method
Bring a large pot of salted water to a boil and add the rice. Cook the rice separately as it will release its colour in the water and make it black. When it's cooked through, drain excess water and set aside to cool.
In another pot, parboil carrot, peas, asparagus, and courgette for 2 minutes. Drain and transfer to a large bowl.
Season with oil, salt and pepper, add the cooked rice, cubed scamorza, and a generous drizzle of balsamic. Mix well.
Serve cold or at room temperature with an additional drizzle of blackberry balsamic.
Buon appetito!