Very black fud!
Venere nero (black rice) with cavolo nero. (original recipe Riverford)
1 knob butter
2 tablespoons olive oil
1/2 onion chopped
150g venere nero (black rice)
1/2 can of chopped tomatoes
2 garlic cloves crushed
300 ml vegetable or chicken stock
200 cavolo nero
1 garlic cloves thinly sliced
2 tablespoons freshly grated Parmesan cheese
a drizzle of truffle oil (optional)
Heat the butter in a large pan with 2 tablespoons of the olive oil. Add the onion and cook gently for about 10 minutes, until soft. Stir in the black rice, season well and cook for 3 minutes. Add the tomatoes and garlic and cook over a low heat for 5 minutes. Meanwhile, heat up the stock in a separate pan. Add it to the rice and simmer for 30 minutes, until the rice is just tender and the stock has been absorbed.
While the rice is cooking, strip the cavolo nero leaves from their central ribs and blanch them (with chopped stalks) in a large pan of boiling salted water for 3 minutes. Drain, refresh in cold water, then drain again. Squeeze out excess water and chop roughly.
Heat the rest of the olive oil in a pan, add the garlic and cook for about 3 minutes. Add the chopped cavolo, cover and braise slowly for 5 minutes. Season to taste.
When the rice is just cooked, mix in the cavolo nero and Parmesan. Drizzle with truffle oil and serve.
