Black risotto made from Venere rice

Ingredients for 4 servings:

• 50 g onion(s)
• 2 cloves garlic
• 100 g carrot(s)
• 1 tbsp olive oil
• 250 g rice, Italian black (Venere rice)
• 125 ml white wine
• 800 ml vegetable stock
• some salt
• some oregano, fresh
• 50 g Parmesan, freshly grated
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

tastes wonderfully nutty

Peel the onion and garlic. Chop both very finely. Peel the carrot and dice very finely. Bring the vegetable stock to a boil and keep it simmering. In another pot, heat the olive oil and sauté the diced onion, garlic, and carrot. Then add the unwashed rice and sauté it. Deglaze with white wine and let it reduce slightly. Then add the hot stock a little at a time and continue to simmer, stirring, until all the stock is used up. This takes about twice as long as a “regular” risotto. Season the risotto with lemon juice and salt, and stir in the torn oregano leaves and Parmesan cheese.