Black Rice Risotto
Black Rice Risotto

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, black rice risotto. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Black Rice Risotto is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Black Rice Risotto is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have black rice risotto using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Black Rice Risotto:
  1. Prepare 3/4 Cup Alce Nero's Organic Black Rice,
  2. Prepare Vegetable Stock, 3 Cups or More
  3. Make ready 1 TBSP Alce Nero's Organic Extra Virgin Olive Oil,
  4. Get 1 Red Onion Finely Minced,
  5. Get 3 Cloves Garlic Finely Minced,
  6. Get 1/4 Cup White Wine Preferably Sauvignon Blanc,
  7. Prepare Pinch Sea Salt,
  8. Take Pinch White Pepper,
  9. Get 1 Handful Pecorino Romano Freshly Grated,
  10. Prepare Pinch Nori Flakes,
  11. Get Pinch Shichimi Togarashi,
Instructions to make Black Rice Risotto:
  1. Transfer Alce Nero's black rice into a bowl. - - Wash the rice with water. - - Drain, strain and rinse. - - Wash the rice again with water. - - Drain, strain, rinse and set aside.
  2. Transfer vegetable stock into a sauce pot over low heat. - - Bring it up to a very slow simmer. - - Cover and set aside. - - Make sure the stock isn't simmering rapidly. We just need to keep it warm.
  3. In a skillet over medium-low heat, add Alce Nero's extra virgin olive oil. - - Once the oil is heated up, add in onion. - - Saute until translucent. - - The heat has to be low as extra virgin olive oil has very low smoking point.
  4. Add in garlic and the washed black rice. - - Saute to combine well. - - Add in white wine and stir to combine well. - - Bring it up to a simmer. - - Continue cooking until all of the the liquid has almost evaporated.
  5. Add in the warm vegetable stock, 3/4 cup at a time. - - Stir to combine well. - - Cover and cook until all of the the liquid has almost evaporated. - - Check and stir occasionally to prevent burning.
  6. Continue adding the stock, 3/4 cup at a time and repeat the process. - - Cook until the stock is fully used up and the rice is soft, but chewy. - - Taste and adjust for seasoning with salt and pepper. - - If the rice is not yet cook, use more stock.
  7. Remove from heat and immediately stir in the cheese, nori and togarashi. - - Serve immediately and garnish with more cheese and nori flakes.
  8. If you want the same plating as shown in the photo, add the grated cheese into a skillet. - - Bring the heat up to medium. - - Cook until aromatic and the fat starts to separate and evaporate from the milk solids. - - Using a spatula, flip and cook the other side until lightly browned. - - Serve the crispy cheese with the risotto.*

So that is going to wrap this up for this exceptional food black rice risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!