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Black risotto: black rice and trompettes de la mort


Serves 4

400g venere (black) rice
1 onion
1 garlic clove
400g fresh trompettes de la mort (black chanterelle mushrooms)
200ml dry white wine
600ml chicken stock (600ml water + 1 stock cube)
60g butter
2 tablespoons olive oil

Rinse the mushrooms quickly and dry them on kitchen paper.
Remove the stems and split the biggest ones in two to get rid of any insects. Brown the mushrooms in 1 tablespoon of olive oil and add salt so they discharge their water. Get rid of the expelled water and brown them again for 1 to 2 minutes. Set aside.

Peel and thinly slice the onion and garlic, and brown in 1 tablespoon of olive oil. Add the rice and mix until all the grains are coated in oil. Pour in the white wine and leave to evaporate. Add a ladle of hot stock and stir constantly until evaporated. Continue adding ladles of stock until it is all gone and the rice is cooked (venere rice stays crunchy so there's no point cooking it for more than 20 minutes).

Cut the butter into pieces and mix in, along with the mushrooms. Add salt and pepper, stir vigorously and serve on warm plates.


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