Black risotto with chicken and roast peppers

Black risotto with chicken and roast peppers

Have you tried the black rice yet? If not this is the recipe I developed since discovering this yummy and healthy  rice.

I used the Venere rice grown in Italy.

Venere rice is a whole-grain rice with an unmistakable natural black colour that, while cooking, releases the characteristic scent of sandal wood and freshly baked bread. Originating from China, it is also currently cultivated in Italy, in the Po Valley.  It is known as the “Forbidden Rice of the Emperor“, as it is said to have been eaten only by him for its nutritional and aphrodisiac properties. The “Venere” rice has a high content of minerals, Magnesium, Phosphorus and Selenium, which are beneficial to our health.

This recipe require a little more time than you would usually spend cooking risotto but I promise it is totally worth it!

Steps

1.Peppers:

2 long, red sweet peppers

Half the peppers, remove the seed, place it on the roasting tray, sprinkle with olive oil and roast for about 10-12 min. When ready, cool them down and cut them in long, thin strips. Set aside.

 

2.Chicken:

8 chicken tights

2 garlic cloves

1 tsp ground black  pepper

3 tsp cayenne pepper

2 tsp dried marjoram

1 tsp La chinnata (red, ground smoked pepper)

50 ml of olive oil

Roughly cut the garlic and place it with other ingredients in olive oil. Mix everything well and smear over the chicken tights. Leave to marinate for about 30 min.

In meantime prepare everything ready for your rissotto.

When chicken is marinated place in preheated oven for 40-45 min. Roast in 180 C. and start to cook your risotto.

 

3. Rissoto

400 g risotto rice

1 liter of chicken stock

1 large onion

2 cloves of garlic

90 g Parmesan cheese

2 tablespoons olive oil

1 knob unsalted butter

1 wine glasses of dry white wine

50g  of soft goat cheese ( used to crumble over the risotto)

Warm up the stock. Peel and finely chop the onion and garlic. Finely grate the Parmesan.

Put the oil into the pan and heat it over a low heat, add the onions, garlic and fry gently for about 5 minutes, or until softened but not coloured.

Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly purple. Add the wine and keep stirring. I love the smell at this point!

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 10- 15 minutes. Never cover the pan with risotto until is cooked. Carry on adding stock until the rice is soft but with a slight bite. With black rice it takes longer to cook it (about 50 min) . If you run out of stock before the rice is cooked, add some boiling water. Check the seasoning.

Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.

Now you can place a lid on the pan and allow to sit for 2 minutes – this is when it becomes so creamy.

4. Finishing

  1. Spoon your risotto on deep plates and crumble the cheese over it.
  2. Place your chicken and peppers on the top and Enjoy!

 

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