Riso VENERE: nutritious and aromatic
Named after the Goddess of Love, this black wholegrain rice is an Italian special variety of the mysterious Chinese “Forbidden Rice of the Emperor.”
A RECENT “DISCOVERY”
Riso Venere is a pretty recent Italian specialty, with an unmistakable ebony color and a freshly baked bread aroma. It was cultivated for the first time in our country (in the Po River Valley, precisely in the province of Vercelli and Novara) at the end of the Nineties. The original whole grain variety originated in China. Here, this unique black rice was named the “Forbidden Rice of the Emperor” because it was so precious and expensive to be eaten only by the most prominent man in the country to ensure health and prosperity. Black rice, indeed, has extraordinary nutritional properties. It is packed with minerals like Magnesium, Phosphorus and Selenium) and is also believed to be an incredible aphrodisiac. This is the reason why in Italy it is known as “Venere” named after the ancient Goddess of Love.
A LOVE STORY CHINESE-PIEMONTESE
Black rice belongs to the “wholegrain” family and it is so good for you because it is packed with fibers, minerals, and vitamins. The Italian variety comes from a very special pairing between a variety from Piedmont and the Asian Oryza sativa rice. The result is this amazing rice grain rounded and richly black. If you are looking for the best Italian Venere rice, you should try our very own Tenuta Margherita, an Italian excellent producer, located in the beautiful Piedmont countryside. Tenuta Margherita’s Venere is incredibly aromatic and is perfect for both salads and risottos with vegetables, fish or seafood.
TRY IT WITH SHRIMPS
Do you want to try Venere rice? We recommend a simple shrimp and zucchini risotto. With this you will serve your guests a genuine and delicious dish that will not disappoint . Cook the rice in salted water (according to package directions), cut and brown the zucchini for 5 minutes in a pan with garlic and oil. Clean and cook the shrimp with lemon juice and some olive oil, then add all the ingredients and season with fresh parsley. Your “Risotto Venere con Zucchini e Gamberetti” is ready!
- Donatella Mulvoni