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RISO NERO VENERE



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0.5kg - 1.1lb Venere Black Rice
0.5kg - 1.1lb Venere Black Rice 
vacuum package

1kg - 2.2lb Venere Black Rice
1kg - 2.2lb Venere Black Rice 
vacuum package


0.5kg - 1.1lb Nero Venere Black Rice
0.5kg - 1.1lb Venere Black Rice 
transparent package

1kg - 2.2lb Nero Venere Black Rice
1kg - 2.2lb Venere Black Rice 
transparent package



2kg -  4.4lb Black Venus Rice in white woven non woven package
2kg -  4.4lb Balck Venere Rice in white woven non woven package


V E N E R E  Black Rice
    (Black Venus rice)

BLACK AROMATIC ITALIAN RICE
Venere is an Italian brown and aromatic rice with black natural ebony colour and named as the ancient Goddess of Love, Venus. This rice, with a semi-round grain, is partly milled with a delicate processing to preserve all its nutritional principles. It is very rich in fibers and micro minerals like: iron, zinc, calcium, selenium, and manganese (see below), that are essential for the metabolism of the human body vitamins. The black colour is completely natural and is due to the strong presence of anthocyanins (from the greek Anthos = flower, kyneos = blue), natural blue-black water-soluble pigments. Anthocyanins are important antioxidants

and anti-free radicals, also present in black grapes and berries (blueberries, blackberries, raspberries ...).

 
Venere rice belongs to the class of "semifini": medium rices with long grains between 5.20mm and 6.20mm of length and width ratio of less than 3.

Venere rice was obtained through a set of conventional breeding system (no GMO) between two different varieties of rice: one from Asia and another typical of the Po Valley, to get a plant resistant to Mediteranean  climate. A black rice similar to Venere in China has existed for centuries, and it was reserved only for the tables of nobles and up to two centuries ago it was grown exclusively for the Emperor and his court. Today more and more people tries to discover black Venere rice for its unique organoleptic properties and for its elegance in various recipes ...

RICE FEATURES

- brown-rice with black ebony pericarp

- presence of typical natural aroma

- the presence of anthocyanins

- Rich in minerals: selenium, iron, zinc, calcium, manganese,

- Rich in fiber and vitamins B

- Naturally gluten-free

The Black Venere rice is naturally AROMATIC, the unique and unmistakable aroma similar to freshly baked bread is able to enhance any seasoning, vegetables and side dishes. Like all brown-rice, Venere is rich in character and can accompany different entrees, or it can be consumed as "natural" only seasoned with extra virgin olive oil, or with rice oil (rice oil "Crudigno" for example) and grated Parmigiano Reggiano. Thanks to its shiny black colour and intense aroma, 100% natural, it can be used in rice salads alone or mixed, after separate cooking,  with white rice and / or red Ermes rice.

Uses: Venere black rice is suitable for many preparations:

It blends easily with the fish, especially shellfish (shrimps, tropical prawn, etc...). It's great with black or red caviar, oysters and Champagne (see recipe below). It fits for special risotto or summer exotic salads and also as side-dish together with white meat or fish.

Black Venere rice blends easily with the fish, especially shellfish (shrimps, tropical prawn, etc...). It is sublime with black or red caviar, oysters and Champagne (see recipe below).

Venere rice is also milles into a soft black flour that retains its characteristic aroma. With this flour can be prepared: rice cookies, pasta, soups, cakes, bread, pizza, bread sticks and dumplings.

Cooking black Venere rice is very simple!!!

We suggest four cooking modes for Black Venere rice:

1) Boiled: in a high and double-bottom pan pour cold water and a teaspoon of coarse salt. Cover with a lid and bring to boiling, over high heat, when it reaches a boil; remove the lid and pour Venere rice. Allow to boil for about 40 minutes. When the rice is cooked, drain with a colander and season to taste.

THE DOSAGE: use about 5 times the water compared to the weight of rice which you want to cook: 500ml of water per 100g of rice.

2) In a pressure cooker: pour the Venere rice in a pressure cooker, cover with cold water and add a tablespoon of coarse salt. Close the pressure cooker with its lid and heat: from when it comes into pressure (characteristic whistle of the pot) in 15 minutes the rice is cooked. When cooked, allow to cool, open the lid of the pressure cooker, remove any excess liquid with a colander and season to taste.

THE DOSAGE: use about 2 times the water compared to the weight of rice which you want to cook: 200ml of water per 100g of rice.

3) PILAF Cooking: In a shallow saucepan, pour a little extra virgin olive oil or rice oil, chop an onion and fry lightly. Add Venere rice and toast it with a pinch of salt over high heat. Cover the rice with hot vegetable stock or boiling water; when the liquid added starts to boil cover with a lid and put it in the oven at 200C (392F) for 30 minutes. When the rice is cooked, drain with a colander if necessary and season to taste.

THE DOSAGE: use about 2 times the water compared to the weight of rice which you want to cook: 200ml of water per 100g of rice.

With pilaf cooking mode you can mantain unaltered all the organoleptic and nutritional characteristics of rice.

4) RISOTTO: In a double bottom pan prepare meat or vegetable stock broth (about 1,5litre). In another pan boil about 2litres of water, and when water is boiling add Venere rice and boil it over high heat for 20 minutes; then drain with a colander and start traditional risotto recipe:

in a shallow pan, pour a little olive oil extra virgin or rice oil, chop an onion and fry lightly. Add Venere rice and toast it with a pinch of salt over high heat. Sprinkle with dry white wine and let it evaporate. continue cooking, adding the hot stock prepared before, let the stock broth evaporate  and then add the other broth until the rice is cooked. Once cooked, turn off the heat, stir in cold butter, grated Parmesan cheese, and season to taste.

THE DOSE: Use about 5 times the amount of water to the rice weight you want cucinre: 500ml per 100g of rice water for the initial boiling.

80g of rice per person as a normal dose.

Approximately 2.5 liters of broth for risotto.

Crespiriso recommends: once cooked (the preferred method), the Venere rice may be seasoned and consumed immediately or you can let it cool and store in refrigerator with a rice olive oil or extra virgin olive oil in a glass container to be then reused eintro 2/3 days in hot or cold salads.

Rice is devoid of preservative agents, store in a cool, dry place away from light before and after unpacking.



COOKING TIME:  45 minutes / 15 minutes in pressure cooker 

<- OUR PACKAGES (see left side)

<- 0.5kg/1.1lb transparent package
<- 1kg/2.2lb transparent package

<- 0.5kg/1.1lb vacuum packed
<- 1kg/2.2lb vacuum packed
<- 2kg/4.4lb vacuum packed (only on demand)  
<- 5kg/11lb vacuum packed (only on demand)  

<- 0.5kg/1.1lb vacuum packed (type 2)
<- 1kg/2.2lb vacuum packed (type 2)

<- 1kg/2.2lb Traditional cotton package (only on demand)
<- 2kg/4.4lb Traditional cotton package (only on demand)
<- 2.5kg/5.5lb Traditional cotton package (only on demand)
<- 5kg/11lb Traditional cotton package (only on demand)

Order rice

->Christmas and Gift packages with this product

Characteristics of black Venere rice

Chemical Elements Unit of Measure Value in Venere black rice
Iron mg/kg di  s.s.   30.00
Selenium mg/kg di  s.s.   0.043
Zinc mg/kg di  s.s.  18.90 
Clacium mg/kg di  s.s.   159.00
Manganese mg/kg di  s.s.     25.50 


NUTRITION FACTS
  Venere black rice 

peeled husked U.M. 
Proteins 10.11 8.23 g/100g
Fats 2.75 0.55 g/100g
Glucids 83.92 80.30 g/100g
Fiber 1,04 0,31 g/100g
Ashes 2.21
0.57
g/100g
Amilosio 24.1 24.1 g/100g
Glue level  low
Culinary utilisation  particular risotti, rice with fish, contours, rice salads, rice with vegetables...

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 Venere black rice
RISOTTO with CHAMPAGNE
INGREDIENTS: (for 4 people)

    - 300 g of Black Venere Rice
    - 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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Tax code:  CRS PFC 50H02 I116T