A simple recipe that creates a unique connection between the delightful taste of burrata and venere rice, an Italian style of rice, was born in Vercelli in 1997 through a conventional cross between an Asian variety of black rice and La Valle del Po.
160 g Black Rice
250 g Burrata
60 g Peas
40 ml Water
30 ml Extra Virgin Olive Oil
1 White Onion
1 Celery Stalk
2 teaspoons Sweet Paprika
To Taste Salt
To Taste Pepper
Put water and salt in a pot and once it starts to boil, add the rice and boil it for about 40 minutes.
In the meantime, peel the vegetables, cut them into small pieces, and put them in a pan with oil. Fry them for about 5 minutes, add paprika and salt, and sauté for a few minutes, then add water.
Cover with a lid and let it cook on low heat for 10 minutes. When the rice is ready, drain it and put it in the pan with the vegetables. On a plate, place the burrata, open it so that its cream comes out and lay the rice with the vegetables on top.
For more recipes, Read Burrata House blogs!