VENUS BLACK RICE RISOTTO

DUCK FAT.. “La Délicate”

A gourmet recipe to share with family and friends! This risotto is made with a black rice that has a delicate sandalwood or hot bread flavour - depending on your taste - accompanied by a few morels and asparagus tips. Sublim’ “La Délicate” duck fat brings out the flavours of all the ingredients. Sublime! What more could you want? Perhaps a glass of white wine (to be consumed in moderation) to make a toast!

SEE MORE DUCK FAT.. “La Délicate”

Preparation : 15 min

Baking : 1 hour

4 people

200 g black Venus rice

2 shallots

30 g + 5 g Sublim’ Duck fat "La Delicate"

200 ml dry white wine

750 ml chicken stock

40 g dried morel mushrooms

100 g grated Parmesan

Salt

150 g green asparagus tips

Ustensils

Saucepan

Préparation

Soak the morels in 250 ml water.
In a large saucepan, sweat the chopped shallots in the Sublim’ “La Délicate” duck fat.
Add the rice and stir until it becomes semi-transparent (about 5 min). Add the white wine.
Drain the morels and save the liquid (strain if necessary).
Add the morel water to the rice, and then gradually ladle in the chicken stock, until it’s fully cooked. Have a little more stock available, as black rice takes much longer to cook than traditional risotto rice.
During this time, cook the morels for 5 minutes in the remaining Sublim’ “La Délicate” duck fat, and season them with salt and pepper.
Cook the green asparagus tips in salted boiling water for 3 minutes. Transfer them to cold water to stop them cooking.
When the risotto is ready, add the Parmesan, morels and asparagus. (You can also add a little crème fraîche if you wish).
Check the seasoning and serve in shallow bowls.

Crunchy and moreish