Venere Rice Risotto with Rhubarb Compote
A striking black-rice risotto — nutty Venere rice cooked creamy and crowned with a sweet-tart rhubarb compote poached in wine and sugar. Bold color, elegant flavors, summer on a plate.
| Amount | Ingredient |
|---|---|
| 8¾ oz (250 g) | Venere (black) rice |
| 10½ oz (300 g) | rhubarb, trimmed |
| ½ cup (50 g) | sugar |
| 1 | shallot |
| 1 | garlic clove |
| 2¾ cups (700 ml) | hot vegetable broth |
| ¾ cup (200 ml) | dry white wine (plus extra for deglazing) |
| 2¾ oz (40 g) | butter |
| 2¾ oz (80 g) | Parmigiano Reggiano, grated |
| ¼ bunch | flat-leaf parsley |
| 2 pinches | salt |
| 1 tbsp | olive oil |
Venere rice is Italy's black rice — an ancient grain with a deep, nutty flavor and a dramatic dark color. Here it's cooked risotto-style with white wine and vegetable broth until creamy, then finished with butter and Parmigiano. The surprise is the rhubarb: gently poached in water, wine, and sugar until it softens into a compote, it's spooned over the top as a sweet-tart crown. The combination of earthy black rice and bright pink rhubarb is as beautiful as it is delicious.
Ingredient notes: Venere rice is Italian black rice — nutty, slightly sweet, and dramatic. It takes longer to cook than Carnaroli (about 40 minutes), so be patient. Rhubarb should be firm and pink; trim the leaves (they're toxic) and any tough strings. The compote can be made ahead and kept refrigerated.
- Medium saucepan (for the rhubarb compote)
- Large saucepan (for the risotto)
- Chef's knife and cutting board
- Wooden spoon
- Ladle
- Poach the rhubarb (10 min). Bring the water, 200 ml of white wine, sugar, and a pinch of salt to a boil. Lower the heat, add the rhubarb, cover, and simmer about 5 minutes until it begins to soften. Let the compote cool.
- Start the soffritto (3 min). Heat the olive oil in a large saucepan. Add the finely chopped shallot and garlic and sauté until golden.
- Toast the rice (2 min). Add the Venere rice and toast about 2 minutes, stirring, until it becomes translucent.
- Deglaze (2 min). Pour in the remaining white wine and let it evaporate completely.
- Cook the risotto (40 min). Add the hot broth a little at a time, stirring continuously, keeping the rice just covered. Cook about 40 minutes until creamy and al dente — Venere takes longer than white rice.
- Manteca (2 min). Off the heat, stir in the butter and Parmigiano. Season with salt.
- Plate (3 min). Spoon the risotto into bowls, top with the rhubarb compote, and finish with chopped flat-leaf parsley.
- Trim the rhubarb well. Remove the leaves (toxic) and any tough strings — only the tender stalks go in.
- Poach gently. Five minutes of simmering is enough; the rhubarb should soften but keep its shape.
- Venere needs time. Its darker bran means a longer cook — about 40 minutes, not the usual 18.
- Keep the rice just covered. The constant gentle stirring creates creaminess without dairy.
- Compote ahead? Make it a day in advance — it keeps beautifully in the fridge.
- Taste before salting. The Parmigiano and salty broth may be enough.
- Warm the bowls. Black rice cools quickly — serve in pre-warmed dishes.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Using rhubarb leaves | Toxic — never eat them | Trim leaves completely |
| Overcooking the compote | Mushy, jammy mess | 5 minutes, low simmer, then cool |
| Rushing the rice | Hard, chalky center | Full 40 minutes, gentle heat |
| Adding too much broth at once | Soupy, uneven rice | Ladle by ladle, let it absorb |
| Skipping the Parmigiano | Flat, one-note | Butter + Parmigiano make it creamy |
| Cold plates | Fast-cooling risotto | Warm the bowls |
- Strawberry Rhubarb: Poach strawberries with the rhubarb.
- Ginger Rhubarb: Add a thumb of grated ginger to the compote.
- Citrus Zest: Grate orange zest over the finished plates.
- Creamy Version: A spoonful of mascarpone in the mantecatura.
- Herb Finish: Use mint instead of parsley.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days (compote separately up to 4). |
| Freezer | The compote freezes well; the risotto does not. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
Unusual and elegant, this pairing surprises:
- Riesling (off-dry) — Sweetness matches the compote.
- Vermentino — Saline and fresh.
- Sauvignon Blanc — Herbal notes with the parsley.
- Prosecco — Bubbles and stone-fruit charm.
| Per Serving (about 1 cup) | |
|---|---|
| Calories | 460 |
| Protein | 13 g |
| Fat | 12 g |
| Carbohydrates | 76 g |
| Fiber | 5 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
What is Venere rice?
Italian black rice — an ancient grain with a nutty, slightly sweet flavor and a dramatic dark color. It keeps its black hue after cooking.
Can I eat rhubarb leaves?
No — rhubarb leaves contain oxalic acid and are toxic. Use only the stalks.
Why does the rice take 40 minutes?
Venere rice has a dark bran layer that needs longer cooking than white Carnaroli. Patience is the secret.
Can I make the compote ahead?
Yes — it keeps up to 4 days refrigerated, making this an easy dinner-party dish.
Is this vegetarian?
Yes — vegetable broth, butter, and Parmigiano keep it vegetarian.
- Risotto Venere con Broccoli e Frutti di Mare (Volume 3)
- Risotto Venere ai Funghi con Spiedini di Fichi (Volume 3)
- Congee (Volume 3)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.