Nero Venere is a natural black ebony rice partly milled, with a minimum milling to preserve all its nutritional principles. It is very rich in minerals such as micro elements Iron, Zinc, Selenium, Calcium and Manganese (see below) for the basic metabolism of the human vitamins.

Nero Venere is a naturally fragrant brown rice, which exalts very well any seasoning, vegetables and even the contours. Like all special rice rich in character it manages to exalt many different appetizers, but you could also consume it seasoned only with extra virgin olive oil, salted butter and parmigiano reggiano cheese, with its glossy black intense colour it can be used in special rice salads alone or, after cooked, mixed with white rice and / or rosso selvaggio red rice.

Nero Venere black rice marries easily with fish, especially with crustaceans (shrimps from river, shrimps from sea, tropical mazzancolla, etc....). It is sublime with black Caviar  or red Caviar, oysters and Champagne (see recipe below).

Nero Venere black rice  needs a 50 minutes cooking timne in salted water in a normal pot, but in the pressure cooker 25 minutes will be enought. Sudenly this times are a bit long but CRESPIRISO will ensure You that it is worthwhile!!

Nero Venere black rice has been achieved through a complex system of crossbreeding between two different plants. A type of black rice similar to Venere nero in China has been existed for centuries, but it was only restricted to the noble tables and up to two centuries ago was grown exclusively for the king of China board's. Today more and more people come to Nero Venere for its exclusive color and organoleptic properties ...

Rice is devoid of preservative agents, store in a cool, dry place before and after the opening of pack.

COOKING TIME:  45 minutes / 25 minutes in pressure cooker 

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We suggest You one RECIPE in order to value at best manner our product. For your comfort you can also download it on your PC, print and conserve it: click on the push-button “download this recipe” .

RECIPE ->RISOTTO with CHAMPAGNE

	RECIPE with Nero Venere black rice RISOTTO with CHAMPAGNE
INGREDIENTS: (for 4 people) - 300 g of Black Rice Venere - 1 litre of vegetable broth - 50 g of butter - 2 shallots - 500 millilitre of Champagne - 50 g of cheese Grana Padano - Salt to taste
COOKING TIME:   45 minutes / 25 minutes in pressure cooker
PROCEDURE: - Put 20 grams of butter in a saucepan and let it melt, then joined a shallot, cut into thin slices and cook on a low flame until it will be transparent. - Raise the flame, add the rice, stir and let toast the rice without interruption for about two minutes. - Add 250 ml Champagne, your favorite brand, and stop stirring, let evaporate high heat. - Pour a boiling ladle of broth (vegetal or meat broth already prepared before) and let it to end the cooking adding broth little by little up to it is completely absorbed. - After about ten minutes add the remaining Champagne (250ml). - Remove the risotto from the heat when it just cookeed (taste it), add salt, add the remaining butter, cheese Grana Padano, stir gently, and put the pan cover; let it relax there for a few minutes and then serve hot.
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