Venere Rice with Mushrooms and Fig Skewers
A theatrical autumn plate — nutty black Venere rice with golden mushrooms, sweet figs glazed in balsamic and flambéed with Grand Marnier, and a balsamic glassa drizzled around.
| Amount | Ingredient |
|---|---|
| 4 | fresh figs |
| 9 oz (250 g) | mixed mushrooms |
| 1 clove | garlic |
| ½ bunch | fresh parsley |
| 1 | red onion |
| 4 sprigs | fresh rosemary |
| 1½ cups (250 g) | Venere rice |
| ½ tsp | salt |
| 1¼ cups (2.5 dl) | balsamic vinegar |
| 2 tbsp | olive oil |
| 2 tbsp | Grand Marnier |
| 3⅓ cups (8 dl) | vegetable broth, hot |
| ½ cup (1 dl) | white wine |
| black pepper |
This is a dish of contrasts made for showing off. The Venere rice, toasted and simmered in broth, provides a dark, nutty base. Sautéed mixed mushrooms add earthiness, while the fig skewers are the showpiece: quartered figs threaded onto rosemary sprigs, seared in a pan, and flambéed with Grand Marnier — the citrusy liqueur lifting the fruit's sweetness. A homemade balsamic glaze, reduced until syrupy, is drizzled around the plate in a final, elegant arc.
Ingredient notes: The balsamic glaze needs about 20 minutes of simmering — start it first. Fig skewers are threaded onto sturdy rosemary sprigs (strip the lower leaves). Venere rice needs about 40 minutes of simmering, longer than white rice. Grand Marnier can be swapped for brandy or orange liqueur.
- Small saucepan (for the balsamic glaze)
- Large saucepan (for the rice)
- Skillet (for the mushrooms and fig skewers)
- 4 wooden or rosemary skewers
- Make the balsamic glaze (20 min). Simmer the balsamic vinegar for about 20 minutes until reduced to a syrupy glaze. Let cool.
- Start the rice (40 min). Sauté the chopped onion and garlic in oil, add the Venere rice, and toast, stirring. Deglaze with the wine and let it absorb completely. Cook the rice al dente for about 40 minutes, adding broth continuously.
- Sauté the mushrooms (5 min). Sauté the mushrooms in hot oil for 2-3 minutes, season, and finish with chopped parsley.
- Make the fig skewers (5 min). Cut the figs into quarters and thread them onto the rosemary sprigs. Sear the skewers briefly in a pan, add the Grand Marnier, and flambé carefully. Let the flames die down.
- Plate (3 min). Serve the Venere rice with the mushrooms, top with the fig skewers, and decorate the plate with arcs of balsamic glaze.
- Start the glaze first. Balsamic needs 20 minutes to reduce; everything else waits for it.
- Flambé safely. Add the Grand Marnier off the flame, then tilt the pan to ignite — stand back.
- Thread figs on rosemary. The rosemary sprig perfumes the figs as they sear — and looks gorgeous.
- Sturdy rosemary sprigs. Thin ones snap under the figs; pick thick, woody sprigs.
- Sear mushrooms hot. Two to three minutes over high heat for golden edges, not steam.
- Decorate with the glaze. The balsamic arcs are the signature finish.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Rushing the balsamic | Thin, watery glaze | Full 20-minute reduction |
| Burning the flambé | Burnt liqueur flavor | Add off the flame, ignite carefully |
| Overcooking the rice | Mushy black rice | Check at 35 minutes; keep a bite |
| Wet mushrooms | Steamed, gray mushrooms | Hot pan, don't overcrowd |
| Thin rosemary sprigs | Broken skewers | Choose thick, woody sprigs |
| Figs falling apart | Mushy skewers | Quarter them; sear briefly |
- Honey Glaze: Add a spoonful of honey to the balsamic while reducing.
- Pecorino Crumble: Scatter shaved Pecorino over the rice.
- Walnut Crunch: Toasted walnuts add texture.
- Chicken Version: Serve with seared chicken breast for a fuller meal.
- Pomegranate: Scatter pomegranate seeds for color and tartness.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. |
| Freezer | Not recommended — rice texture suffers. |
| Reheating | Warm gently in a skillet with a splash of broth. |
A theatrical autumn dish pairs with:
- Gewürztraminer — Its lychee and spice echo the figs.
- Riesling (off-dry) — Sweetness balances the balsamic.
- Pinot Nero (Pinot Noir) — Light red for the mushrooms.
- Franciacorta Brut — Bubbles and elegance.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 420 |
| Protein | 9 g |
| Fat | 9 g |
| Carbohydrates | 76 g |
| Fiber | 7 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
What is Venere rice?
A black Italian rice with a nutty, whole-grain flavor and dramatic color. It needs longer cooking than white rice — about 40 minutes.
Is flambéing dangerous?
It's safe with care: remove the pan from the heat, add the liqueur, and tilt toward the flame — or ignite with a long lighter. Stand back and never lean over the pan.
Can I skip the Grand Marnier?
Yes — the figs are delicious seared without it. The flambé adds a citrusy depth, but it's optional.
Do I need a special glaze?
The balsamic reduction is easy: simmer balsamic vinegar until it coats a spoon. Store-bought balsamic glaze also works.
What mushrooms should I use?
Cremini, shiitake, oyster, or a mix — whatever's fresh at the market.
- Riso Venere con Broccoli e Frutti di Mare (Volume 3)
- Insalata di Riso Venere con Verdure e Gamberi (Volume 3)
- Risotto alle Castagne (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.